Salted egg and lean pork porridge is a classic traditional Cantonese delicacy that is loved by people for its delicious taste and rich nutrition. The preparation of salted egg and lean pork porridge is not complicated, but it requires a certain amount of patience and skill. First of all, we need to prepare some basic ingredients, including: rice, lean pork, salted eggs, ginger, and salt in moderation.
First, wash the rice, put it in a pot, add enough water, bring to a boil over high heat, then turn to low heat and cook for about 40 minutes until the rice is soft and glutinous. In the process of cooking porridge, we can process other ingredients. Cut the lean pork into small pieces and marinate for a while with a small amount of salt and cooking wine to make it more flavorful. Finely slice the ginger and set aside.
When the rice is cooked until soft and glutinous, put the marinated lean meat into the pot and gently stir with a spoon to mix the meat and porridge evenly. Next, crack the salted eggs into the pan and add the chopped ginger and continue to cook over low heat for about 10 minutes to allow the salted eggs and lean meat to fully incorporate into the porridge.
Finally, add an appropriate amount of salt to taste according to taste, and gently stir well. A delicious porridge with salted eggs and lean pork is ready.
When enjoying this delicacy, you can pair it with some side dishes such as kimchi, peanuts, etc., to increase the richness of taste and nutrients. Salted egg and lean pork porridge is not only delicious, but also rich in protein, vitamins and minerals, which has the effect of nourishing health. It is suitable for people of all ages and is a nutritious and delicious breakfast or dinner option.
In conclusion, it takes a certain amount of patience and skill to make salted egg and lean pork porridge, but as long as you master the basic steps, you can easily make this delicious traditional Cantonese snack. Whether enjoyed on your own or entertaining guests, salted egg and lean porridge is a great choice.