Chinese Food
Delicious and light congee with preserved egg and lean meat
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There are a lot of porridge for making preserved egg and lean meat. But I still think it's authentic in Shenzhen. It's good to drink and not greasy. After discussion with their chef, the secret is fried rice. Generally, it's not fried in the north, so the taste is much worse.
Cooking ingredients
Cooking Steps
Step1:Sliced chicken and diced ha
Step2:Stir fry the chicken white before adding the ha
Step3:The most important step is to soak the rice for 3 hours, then add it to the pot and stir fry for 15 minutes
Step4:Add water after frying. Use fire 30 minutes before porridge. Then add water 5 times. 100ml each time. Then change to low heat. Stir every 19 minute
Step5:15 minutes from the pot. Add the cut preserved egg
Step6:Add shallot, salt and chicken essence into the pot soon. This kind of porridge is not greasy
Cooking tips:Spring begins. In order to solve the problem of spring sleepiness, porridge can improve the cooking skills.
