Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: wash the rice and soak it in water for 2 hours.

Step 2: prepare shredded meat and preserved eggs.

Step 3: shredded meat with cornmeal, soy sauce, salted for 10 minutes, chopped preserved egg.

Step 4: drain the soaked rice, fill it with water again, and bring to a boil.

Step 5: lay 2 / 3 preserved eggs and cook them together. The porridge will taste better.

Step 6: turn the heat down and continue to simmer. When the porridge is thick, add shredded meat and stir it up.

Step 7: turn the heat to boil again, add appropriate amount of salt, a little chicken essence seasoning, out of the pot.

Materials required:

Rice: 200g

Preserved eggs: 3

Raw meal: 1 teaspoon

Raw soy sauce: 1 teaspoon

Salt: right amount

Chicken essence: a little

Clear water: about 2 liters

Shredded meat: About 100g

Note: I didn't give ginger, you can add some if you like.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh