Chinese Food
Soft glutinous and delicious congee with preserved egg and lean meat
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I've been making and drinking this porridge since the Spring Festival. If you have nothing to do, you can make and drink it. My family also like it very much. The soft and glutinous taste of rice, with the fragrance of meat and the fragrance of cabbage. The taste is also assisted by the q-shell of preserved egg. It's really not enough to drink. You can drink three bowls in a row. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Clean the cabbag
Step2:After rice is washed, soak in water for a whil
Step3:Add half spoon of cooking wine, half spoon of soy sauce and half spoon of starch into the pork stuffing. Stir well and marinate for about 10 minutes
Step4:Sliced preserved egg, cabbage and spare part
Step5:Add the rice soaked in the Foton casserole, add some water, boil in high heat, and skim the floating powder
Step6:Cover it, open it and simmer until the rice grains bloo
Step7:Put in the minced pork. Quickly stir it with a spoon. Remove the minced pork
Step8:Add the cut preserved eggs. Cook for a while
Step9:Add cabbage and cook for about 1 minut
Step10:Before leaving the pot, add 4G salt to tast
Step11:Deliciou
Step12:Sticky and deliciou
Cooking tips:1. After the porridge is ready, cover it and simmer for about 5 minutes. The taste will be better. 2. This porridge takes about 45 minutes, just for reference. 3. Put as much water as possible to cook the porridge. I put about 1600 grams of water to cook and have skills.
