Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: prepare the ingredients according to the above details, clean the rice, add a spoonful of peanut oil, and soak it in cold water for half an hour. Dice lean pork or chicken breast, stir ginger, pour in cooking wine and chicken essence and marinate for half an hour.

Step 2: boil water in the pot, water and rice 3:1, pour in the soaked rice, put two pieces of ginger, first high fire, then low fire, boil until thick. Add the right amount of pepper, stir in the marinated lean meat, and then add the small pieces of preserved eggs to boil for 3 minutes, turn off the heat.

Step 3: cut the shallots into foam, bowl the congee, sprinkle the shallots, add salt according to your taste, and finish.

Materials required:

Pork tenderloin or chicken breast: 200g

Pepper: a little

Cooking wine: moderate

Rice: right amount

Preserved eggs: 2

Salt: right amount

Chicken essence: appropriate amount

Ginger: right amount

Scallion: 1

Peanut oil: a spoonful

Note: do not put salt in the pot, it will make porridge thin.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh