Ingredients

  • Rice 120g
  • Lead-free preserved egg 1 piece
  • Shiitake mushrooms 2 pods
  • Lean meat 80g
  • Salt, MSG, seafood soy sauce Appropriate amount
  • Pak choi 2 pcs
  • Onion 1 piece
  • Olive oil 1 tablespoon

Steps

Preserved egg and lean meat porridge

1. Wash the rice with water

Preserved egg and lean meat porridge

2. Pour into the rice cooker and add appropriate amount of water

Preserved egg and lean meat porridge

3. Use the rice cooker’s porridge cooking function key

Preserved egg and lean meat porridge

4. Cut the lean meat into shreds and set aside

Preserved egg and lean meat porridge

5. Shred the mushrooms and cut the preserved eggs into small cubes

Preserved egg and lean meat porridge

6. Add salt, seafood soy sauce and white pepper to marinate the shredded pork for 5 minutes

Preserved egg and lean meat porridge

7. Pour the preserved eggs, lean meat, and mushrooms into the pot

Preserved egg and lean meat porridge

8. Cover the pot and cook for another ten minutes. Add the cabbage leaves and stir once before serving.

Preserved egg and lean meat porridge

9. Add appropriate amount of MSG and a tablespoonOlive oil and some chopped green onion

Preserved egg and lean meat porridge

10. Delicious preserved egg and lean meat porridge

Tips

  1. When cutting the preserved egg cubes, it is better to apply some oil on the edge of the knife, otherwise it will stick to the knife