Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"I like to cook porridge on weekends. I cook it slowly in a casserole over low heat. I sit in the kitchen with a book in my hand and watch it. Sometimes it's mushroom and chicken porridge, sometimes it's spinach and pig liver porridge, and most of them are preserved egg and lean meat porridge. This is my favorite kind of porridge. I know it's not good to eat too many preserved eggs, but I still don't want to quit. Life is too short. It's rare to like it. Let's be willful once! "

Production steps:

Step 1: prepare raw materials: a cup of fragrant rice, lean meat, 2 preserved eggs, ginger and green onion.

Step 2: wash the rice, add water and proper amount of cooking oil, and cook slowly over low heat.

Step 3: wash and dice the lean meat, put a small amount of water in the pot and bring to a boil, then put the diced meat into blanching water.

Step 4: peel the preserved egg and cut it into small cubes.

Step 5: after the rice porridge is boiled, add the boiled diced meat, add the chopped onion and ginger, and continue to cook.

Step 6: when the porridge becomes thick, add the sliced preserved egg and a small amount of salt, and boil for another 10 minutes to turn off the heat.

Materials required:

Xiangmi: one cup

Lean meat: moderate

Preserved eggs: 2

Water: moderate

Ginger: right amount

Scallion: right amount

Edible oil: right amount

Salt: right amount

Note: 1, when cooking porridge, pay attention to stir to avoid touching the pot, but also pay attention to porridge overflow; 2, preserved eggs must be put last, otherwise Aojiu preserved eggs will affect the color and taste of porridge.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh