Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: cook chicken breast with onion and ginger

Step 2: cook and remove

Step 3: skim the rest of the broth to remove the foam, remove the onion and ginger, and use it for porridge. After washing the rice, mix it with 2 tbsp oil, 1.5 tbsp salt and a little water (2 tbsp). Marinate for at least half an hour.

Step 4: shred the chicken without a knife

Step 5: it tastes better

Step 6: cut the preserved egg into pieces and set aside with shredded chicken. Note: the first preserved egg is chopped and cooked with rice. The preserved egg will melt into the taste of porridge. (very important! )

Step 7: after the porridge is cooked, put the second, third... Preserved eggs and shredded meat into the porridge, cook for another half an hour, then add scallion, salt to taste, or a small amount of pepper

Step 8: it's done!

Materials required:

Rice: a bowl

Preserved eggs: two or more (preserved eggs)

Chicken breast: one piece

Scallion: right amount

Ginger: right amount

Salt: right amount

Oil: right amount

Pepper: right amount

Notes: 1. Preserved eggs are put separately, so the taste is different. 2. The oil mixed with rice will volatilize in the process of porridge, making the rice rotten, so it is not greasy.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh