1. Clean the rice, put it in the pressure cooker and cook for 15 minutes
2. Cut the preserved egg into small pieces, cut the pork tenderloin into slices, and cut the chopped green onion
3. Add 1 teaspoon of starch to the meat slices, and marinate 1 teaspoon of light soy sauce for 5 minutes
4. Add water to the pot and boil, add the meat slices and blanch for about 2 minutes
5. Take out the meat slices, drain the water and set aside
6. The porridge is ready
7. Add preserved eggs and meat slices to the cooked rice porridge and mix thoroughly
8. Continue to cook for another 5 minutes
9. Add white pepper and salt to the cooked preserved egg and lean meat porridge and mix thoroughly
10. Sprinkle with chopped green onion and it's ready to be served
11. The preserved egg and lean meat porridge is ready
Tips:1. The preserved eggs bought from the supermarket are basically sugar hearts. Before making the porridge, boil the preserved eggs. Cook them in a pot under cold water for about 14 minutes. The boiled preserved eggs can be cut into shapes and have a better taste.
2. When seasoning the cooked preserved egg and lean meat porridge, you must add pepper to remove the fishy smell of preserved eggs and lean meat.
