Wash the rice and soak it 1 hour. After soaking, the volume of rice increases, and the starch in it is more soluble in water and becomes sticky and soft. Sliced pork tenderloin, mixed with shredded ginger, cooking wine, salt, allspice powder and starch, marinated for half an hour, mainly to remove the fishy smell of the meat. A preserved egg is mashed with a spoon, and a preserved egg is cut into cubes. It's easy to stick to the knife when cutting. You can put some cooking oil on the knife, which is very easy to shape.
Boil water in the pot, add rice and preserved egg paste after the fire boils, and add enough water at one time to avoid adding water halfway. My family uses100g rice and100g water for porridge, and the ratio is moderate. Preserved egg porridge cooked in casserole is more fragrant than that cooked in pressure cooker, especially the smell of rice will be very prominent. Turn to low heat and cook for 20 minutes. Rice blooms and preserved eggs are completely dissolved in water. Pick up the shredded pork with chopsticks, put it into the porridge pot, add a spoonful of shredded ginger, stir with a spoon until it is loose, add diced pine nuts, cover the lid and continue cooking for 10 minutes, leaving a certain gap in the lid to avoid overflowing, and stir it from time to time to make the porridge smoother. When the porridge becomes sticky, add salt and white pepper to taste, stir with a spoon and turn off the heat. Sprinkle a handful of chopped green onion, cover the pot and stew for five minutes. The porridge becomes smoother and softer, so you can start.
The preserved egg lean porridge made in this way, the rice is soft and glutinous, the shredded pork is tender and smooth, the preserved egg is fragrant, and eating a spoonful in your mouth is full of happiness. You must try to do it yourself when you have time. As long as the cost is five yuan, the whole family will be satisfied, and the taste will never be worse than the preserved egg porridge sold in the breakfast shop outside.