Corn Preserved Egg and Lean Meat Porridge
1.
First prepare all the ingredients and wash them, then put the rice into the pot and boil
2.
Use another boiling pot to wash the meat with mourning water and slice it, set aside
3.
Peel the corn, dice the preserved egg, shred the ginger, and set aside
4.
When the white porridge is almost half cooked, put the corn kernels in and cook for four or five minutes. Then put the meat and ginger into the porridge and cook. When all the ingredients are cooked, add salt and chicken essence and finally add some celery. After stirring for a while, you can turn off the heat and start the pot.
