Cooking Steps

1. 

   Step1:Rice with long grain fragrance. A little bit of glutinous rice will taste better.

2. 

   Step2:Wash the rice. Mix the rice with vegetable oil and let stand for about 10 minutes.

3. 

   Step3:Cut the meat into small pieces. Marinate it with salt, ginger and cooking wine. Blanch the marinated meat with water. Blanch the blood.

4. 

   Step4:Add clear water, white vinegar and salt to the shell of the preserved egg and put it in the pot to boil for a while. Remove the fishy smell.

5. 

   Step5:Dice the preserved egg for later use.

6. 

   Step6:Add the rice in the boiling pot. Add enough water at a time. Boil for about 30 minutes.

7. 

   Step7:Stir it several times to prevent sticking.

8. 

   Step8:Add blanched meat 8 minutes before leaving the pot. Season with salt, pepper and scallion.

9. 

   Step9:Add the preserved egg and mix well.

10. 

    Step10:Add some scallion to the pot.

11. 

    Step11:The congee with preserved egg and lean meat is out of the pot.