Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Shi Yunsheng's original soup has three characteristics: first, original flavor: selected high-quality meat materials, boiled with traditional formula, good materials bring good soup, original flavor, delicious without loss; second, natural: original soup base, from real meat materials, after 97% degreasing; third, fresh: instant ultra-high temperature preservation, to ensure freshness and hygiene, ready to use. With such a good soup, preserved eggs, tenderloin and northeast rice, and so many ingredients, the porridge is quite delicious. "

Production steps:

Step 1: add a little salt and edible oil to clean the rice and soak it for 30 minutes.

Step 2: wash pork tenderloin, blanch it with boiling water, remove the foam, cut it into small pieces, and marinate it with a spoonful of cooking wine, a little salt and soy sauce.

Step 3: after the preserved egg is cut, steam it in the pot. Because the preserved egg has a special flavor, steam it.

Step 4: after boiling the water in the pot, put the soaked rice into the pot, boil it over high heat, cover it and turn it down to keep the porridge slightly open for about 40 minutes. Pay attention to stir it frequently to avoid the porridge from sticking to the pot, and also pay attention to the porridge overflow.

Step 5: add "Shi Yunsheng's original juice soup".

Step 6: blanch the tenderloin, cut into small pieces of preserved eggs, pepper, put into the porridge, and then boil for 10 minutes, seasoning with salt.

Step 7: Sprinkle with chopped chives.

Materials required:

Northeast rice: 150g

Pork loin: 50g

Preserved eggs: 2

Shredded ginger: 15g

Chives: 2

Shi Yunsheng's original soup: right amount

Cooking oil: 1 teaspoon

Pepper: right amount

Salt: right amount

Precautions: 1. Before cooking porridge, soak the rice in water for half an hour to make the rice expand. In this way, we can make porridge to save time. The porridge is crisp and tastes good. 2. Boiled water porridge, so that will not paste the bottom of the pot, but also save time. 3. If you cook the bottom and the ingredients separately, it will taste better. The bottom of porridge is the bottom of porridge, and the material is the material. Cook and blanch separately, and finally cook together for a while, not more than 10 minutes. In this way, the porridge is fresh and not turbid, and the taste of every ingredient is boiled out, but it doesn't taste.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh