My mother taught me to make preserved egg and lean pork porridge that was simple, fast and delicious

I like salty porridge, my mother's self-created production method, and now I live away from home, I miss my mother's craftsmanship very much, come to a bowl of mother's version of preserved egg porridge, simple, fast and delicious!

Ingredients

Preservedeggs 2-3(accordingtopersonalpreference)

Rice 1 cup(twoofuseatsomakemore)

Tenderloin 50-100 grams(ifyouwanttoeatmoremeat,putalittlemore)

shallot 1 root

Ginger 3 smallpieces

Smallrape 3 trees

Lightsoysauce 1 spoon(addanappropriateamountaccordingtotheamountofmeat)

starch 1 scoop(addanappropriateamountaccordingtotheamountofmeat)

Salttotaste

Cooking Instructions

Make porridge in the rice cooker and start preparing side dishes: wash and chop three small rape, shred green onion and ginger, dice pork tenderloin and marinate it with a little starch and light soy sauce (I got a little truth when I went home on vacation, my mother said that you can marinate the green onion, ginger, light soy sauce, thirteen spices, and a little cooking wine with the meat and fry them together, and it is OK to add starch and cut the preserved egg into cubes
Put a little oil in the pot and put it in the green onion and ginger pot when it is ripe, remember that the fire is not too big and easy to paste
Add the marinated diced meat and stir-fry until fully cooked
Pour in the preserved eggs and stir-fry together for 30-40 seconds
Turn off the heat, pour in the chopped rapeseed, and stir-fry the rape with the residual temperature of the pot
At this time, the rice cooker porridge is also cooked, pour the fried vegetables into the pot, and stir well; If the dish is raw, you can also cook the two together for another 5-10 minutes
Add a pinch of salt to taste and stir well