Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"This porridge is most suitable for the old people who can't chew, or babies, or have no teeth, ha ha! A pot of good porridge, in fact, there are many places worthy of our study. For porridge sold outside, the bottom of the porridge is usually cooked first, and then when customers order, the bottom of the porridge is used, and the meat is boiled for a while. I think there are two keys to a good porridge base. One is to use aged rice for rice and marinate rice before cooking. Old rice is more fragrant than rice, just like old hens in soup. Marinating rice before cooking can make porridge taste more fragrant and smooth. 2、 Do not boil in the process of cooking, in order to keep the rice fragrant. Jiangxi rice is usually used for cooking, but I didn't buy it. I just kept some old northeast rice, which can also be used. "

Production steps:

Materials required:

Rice: 250g

Water: 3.5L

Preserved eggs: 3

Minced meat: moderate

Oil: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original