Casserole with Preserved Egg and Lean Meat Porridge

Name: Casserole with Preserved Egg and Lean Meat Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a cup Rice; 100g Pork filling; 1 piece Songhua Egg; a little Chives; 1/2 tsp salt; 1 tsp Chicken Essence; 1 small piece ginger; Some water

by LU guy

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wonder if the children in the north are not used to salty porridge and like sweet porridge? Anyway, I like a variety of salty porridge. For example, the preserved egg and lean meat porridge made today, accompanied me every winter in Beijing, warm, delicious and nutritious. Today I used a casserole, which is time-consuming to make, but the porridge is sticky and tender. For children’s shoes who don’t have so much time, just use a pressure cooker or a special porridge pot.

Ingredients

1/2 a cup Rice
100g Pork Filling
1 piece Songhua Egg
a little Chives
1/2 tsp Salt
1 tsp Chicken Essence
1 small piece Ginger
Some Water

Casserole with Preserved Egg and Lean Meat Porridge

1. Wash the rice and pour it into the pressure cooker, add 1/3 of the water, cover the pot and lock it tightly, turn to a low heat and cook for 15 minutes

Casserole with Preserved Egg and Lean Meat Porridge recipe

2. The idle time for cooking porridge can be used to prepare ingredients: shelled and chopped songhua egg, chopped chives, and shredded ginger

3. Turn off the heat, open the lid of the pressure cooker after there is no sound, pour the porridge into a casserole, close the lid, and turn on medium and small heat

4. After the porridge is boiling, turn to low heat, add ginger shreds, cover the pot, and cook for 10 minutes

5. Add the pork filling and cook for 10 minutes. Finally, put the preserved eggs in the lid and cook for 10 minutes

6. During the porridge, stir it from time to time to prevent it from sticking to the pan. When the porridge is sticky, add 1 tablespoon of salt and 1 tablespoon of chicken essence, stir well and turn off the heat.