Congee with Minced Pork and Preserved Egg

Congee with Minced Pork and Preserved Egg

Introduction:

"Hot preserved egg and lean meat porridge, the most comfortable enjoyment in winter"

Production steps:

Step 1: clean the rice and soak it in a little water, edible oil and salt for half an hour.

Step 2: prepare a piece of lean pork.

Step 3: dice the preserved egg.

Step 4: blanch the lean meat in boiling water until it changes color and then remove it.

Step 5: put enough water into the casserole. After the water boils, add rice, half of preserved egg, lean meat and ginger. Stir well.

Step 6: turn the water to low heat again and cook for about an hour until it thickens.

Step 7: take out the meat and tear it into shreds.

Step 8: pour the other half of diced preserved egg and shredded meat into the pot.

Step 9: continue to simmer for about 10 minutes, and finally add salt to taste.

Materials required:

Rice: 120g

Preserved eggs: 2

Lean pork: 75g

Ginger: right amount

Salt: a little

Edible oil: right amount

Note: 1, boil porridge water to add enough, do not be afraid of a long time, slow effort to achieve soft thick porridge. 2. It is not recommended to use other seasonings, ginger and salt are enough, otherwise it will cover up the smell of porridge.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh