Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Today's subversive preserved egg and lean meat porridge has nothing to say. It's like fish flavored shredded pork in the vegetable industry and sweet and sour pork ribs in the meat industry. Everyone knows it. It's hard to shake its position in the porridge industry. Otherwise, it's hard to be high, because it's famous, so it's concerned; because it's concerned, so it's mostly right and wrong. In order to cut off all scandals, I hereby declare that the following practices are just our family's practices, ha, not the whole porridge industry. Thank you ~ ~ "

Production steps:

Step 1: Rice (I use the Yellow River rice which is our specialty here, which is more delicious than northeast rice) with a spoonful of cooking oil and proper amount of water for more than one hour; ginger, preserved egg, preserved egg, salt, lean meat, and spoon.

Step 2: add two pieces of ginger in the pot with warm water, blanch the meat until the skin of the meat turns white, take out and set aside.

Step 3: dice the preserved eggs and mince the ginger (the two preserved eggs I used are ordinary on the right and lead-free on the left. You can see from the picture that the color on the right should be more beautiful, the solidity is good, and lead-free ones are a little bit worse, but they are healthier. Choose according to your preference).

Step 4: add water to the pot and let the spoon lie on its back at the bottom of the pot.

Step 5: add the soaked rice, blanched meat, a spoonful of salt, half ginger powder and a preserved egg. Bring to a boil over medium heat and simmer over low heat for about an hour.

Step 6: take out the meat and tear it up.

Step 7: add minced meat, preserved eggs and ginger to the porridge for about 15 minutes.

Step 8: Sprinkle with chives or parsley and serve in a bowl.

Materials required:

Rice: right amount

Jiang: together

Pipan: two

Salt: right amount

Lean meat: one piece

Note: affectionate "pepper" to be: 1, put a spoon at the bottom of the pot is to avoid sticking pot, even if put the spoon also need to stir from time to time, especially if you add a part of glutinous rice congee. 2, warm water put meat blanching is to maximize the forced out of the blood in the meat. 3, put the rice in advance oil soaking is to make the rice easier to soft and rotten, you can also use cooking machine Hit rice 4, rice and water ratio according to the usual ratio of porridge can be

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh