Potato and lean meat porridge

Method

1. 01

   Step 1

   Peel and wash the potatoes; wash the lean meat and set aside. (Please ignore the water on the cutting board, haha)

   

2. 02

   Step 2

   After shredding the potatoes, wash them and marinate them with 2 grams of salt. Then, dice the lean meat, wash away the blood, add 3 grams of salt, mix well, and marinate for about 15 minutes. (Note: Wash your knife and cutting board after shredding the potatoes before shredding the meat. If you're a beginner and have trouble shredding meat, you can freeze it until it's semi-hard before shredding. If you have trouble shredding the potatoes, you can buy a scraper. As for shredding them this evenly, that took countless attempts by hand... sob...)

   

3. 03

   Step 3

   After rinsing the rice in the rice cooker, add water, then pour in the lean meat, add 4 5 of cooking oil, stir well, and plug it in. I won't repeat the steps here.

   

4. 04

   Step 4

   Skim off any foam after the water boils, add the potatoes, then add about 2 grams of salt, stir well, cover and continue cooking.

   

5. 05

   Step 5

   Once the rice cooker displays "keep warm," the rice is ready to eat.