Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Preserved eggs are similar in nutrition to ordinary eggs, and the salting process is affected by strong alkali, so the protein and lipid are decomposed, easier to digest and absorb, and less cholesterol. And the use of iron to pickle, so the iron content is also higher. However, vitamin B group and essential amino acids are destroyed, preserved egg and lean meat porridge, very authentic and refreshing porridge. There are tender and smooth preserved eggs and lean meat fragrance, mixed with shallots, slightly stewed in casserole, blood and lung

Production steps:

Step 1: preserved eggs

Step 2: slice the lean meat and cut some ginger

Step 3: the preserved egg is so beautiful. I cut it with a knife. It will stick. You can try to pull it with thread

Step 4: Here's the material

Step 5: of course, the porridge has been cooked before preparing the materials.

Step 6: porridge almost, put in lean meat and preserved eggs

Step 7: add some chives before cooking, more delicious

Step 8: the delicious preserved egg and lean meat porridge is out of the pot.

Materials required:

Lean pork: moderate

Preserved egg: moderate amount

Ginger: right amount

Scallion: right amount

Note: preserved eggs are not recommended to be eaten more. Although preserved eggs and salted eggs are delicious, it is better to eat less because salted eggs are too salty and lead-free. (*^__ ^*)

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: salty and fresh