Step 1 . Pick rice: it is best to use northeast rice for cooking porridge, which is round and short pearl rice. The porridge is particularly soft.

Step 2 . The rice for cooking porridge should be pickled in advance: after about half a bowl of rice is washed, mix it with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate it for at least half an hour. Rest assured that although a lot of oil is used, the oil will volatilize in the process of cooking porridge, making the rice soft and rotten, so it is not greasy.

Step 3 . The meat for porridge cooking should be boiled with boiling water to remove the smell, or pickled into Bacon: the lean meat or pickled lean meat for porridge cooking need not be too exquisite about which piece of meat is a pig. In short, keep a whole piece of meat without cutting (I usually use a piece of pork about palm size, 1-2 cm thick. If conditions permit, it is better to use pork tendon meat). If you use lean meat to cook porridge, you should first use boiling water to make lean meat slightly < br /> Boil slightly, then wash; If you like to cook porridge with salted pork, marinate the salted pork one day in advance. The method is as follows: < br /> Wash a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt, evenly smear it on the meat, and marinate it for 12 hours or more in the lower compartment of the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice).

Step 4 . The water for cooking porridge should be fully boiled before adding materials: put a lot of water in the big soup pot and boil before adding materials. First put the meat pieces and ginger slices, and don't turn down the fire. When the meat pieces are in the boiling water, the outside parts are hot and cooked hard, and the meat juice inside is sealed, so that the meat is not unpleasant after cooking the porridge. Then when the water boils again, put the pickled rice and a chopped preserved egg, and the first preserved egg is chopped into porridge and boiled with rice, and the preserved egg will melt and blend into the taste of the porridge.

Step 5 . Fire first, then low fire, and the heat should be sufficient: when the water is boiling, after adding the materials, cook it in high fire for 20 minutes, and then turn to low fire for 1.5 hours. The heat is sufficient, and the porridge is soft and tasty and easy to digest.

Step 6 . Texture treatment of porridge: after turning the low heat to cook for 1.5 hours, cut the second preserved egg into pieces, at the same time, take out the lean meat cooked in the porridge, pull it with chopsticks, tear it into silk shape, put it back into the porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire. The second preserved egg is added to the porridge half an hour before turning off the fire. In half an hour, the second preserved egg can be boiled without lime taste and become soft and slippery. You can also eat preserved eggs when eating porridge. Because the meat is boiled, it still retains a certain flavor. It is particularly delicious to tear it into silk and put it back into the porridge& lt; br /> The porridge cooked in this way does not need salt. It tastes good, and it is easy to digest under fire. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a paste taste. We usually put a light spoon at the bottom of the pot and cook it together. During the boiling process, the spoon is also driven, which can prevent the porridge from sticking to the bottom.