Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Cold winter, a pot of warm porridge, warm up from the bottom of my heart!"

Production steps:

Step 1: material collection

Step 2: cut the meat and slice the carrot

Step 3: 1. Heat up the oil and saute the ginger slices. 2. Add the carrots and stir fry until the color changes. 3. Add the meat and stir fry until the color changes. 4. Add the washed rice, sprinkle the right amount of salt and stir fry evenly. Add a little soup to prevent the rice from sticking to the pot

Step 4: stir fry the ingredients evenly, pour them into the casserole that has made the soup in advance, and open fire (about half an hour)

Step 5: soak mushrooms and cut them into small pieces. Add salt and saute until fragrant

Step 6: turn off the heat when the porridge is in full bloom and thick, add preserved eggs and mushrooms, and use the remaining temperature of the casserole to be a little stuffy!

Step 7: OK, it's ready to eat. The baby can't wait

Materials required:

Pearl rice: one and a half

Soup: right amount

Carrot: a small one

Lean meat: moderate

Lentinus edodes: right amount

Preserved eggs: 2

Salt: right amount

Note: mushrooms must be fried with oil, and preserved eggs to the last place to taste good!

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: Original