Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"My husband has dinner tonight. I haven't cooked preserved egg porridge for him since I have a baby."

Production steps:

Step 1: shred the pork and put it into the pot in cold water. When the water boils, beat the blood out.

Step 2: ginger foam (cold weather recently, add ginger to dispel cold).

Step 3: 2 preserved eggs.

Step 4: after beating the blood foam in the pot, add rice and ginger preserved eggs at one time.

Step 5: break the preserved eggs when the porridge is ready. Add salt and MSG when eating.

Materials required:

Rice: right amount

Preserved egg: moderate amount

Pork: moderate

Ginger: right amount

Note: 1 minced meat cooked in cold water, taste better. 2. The whole preserved egg tastes stronger. When the porridge is cooked well, the preserved egg will be put out. It's easy to break with a fork. If you like to make porridge and soup, but you don't have time at work, you can buy an electric purple clay pot like me, which is very convenient. My family uses Midea, which has three high-grade insulation and energy saving. Put the material into the pot at night, use the energy-saving gear, you don't have to worry about it. A good soup comes out in the morning. The blood froth of the ingredients is hanging on the wall of the pot. Just don't touch it when it's full. Usually make high-grade, after eating, with insulation can eat directly in the morning. Preserved egg porridge: rice 0.5 pork 1.00 preserved egg 3.00 ginger 0.2 is very cheap! It's not worse than KFC~~

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh