Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"If you eat too much greasy food, have a bowl of preserved egg and lean meat porridge to clear your stomach and stomach and make a fire."

Production steps:

Step 1: cut lean meat into thin slices, add salt, soy sauce, pepper, a little oil, mix well, marinate for 15 minutes

Step 2: after the white porridge is cooked, turn to high heat, first put the preserved egg into the porridge and scatter it. After the porridge is boiled again, put the sliced meat into the porridge. When it is nine years old, add salt and a little chicken essence for seasoning. Finally, put the lettuce, scallion and coriander into the pot in turn, add some peanut oil, and then turn off the fire.

Materials required:

Pipan: one

Lean meat: about 3 Liang

Tender lettuce leaves: about 5 pieces

Scallion: a little

Coriander: a little

Note: it's best not to put soy sauce when marinating meat, which will affect the color and taste of porridge.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh