Congee with preserved egg and lean meat recipe-Chinese Food-best chinese food recipes-cooking food

Congee with preserved egg and lean meat

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Rice is made to make porridge easier to boil. The key to the taste of this porridge is that the meat should be soaked in cooking wine and ginger powder should be added at last. It's better to cook porridge in casserole. But if you're afraid of trouble, you can use electric cooker to make delicious taste~

Cooking ingredients

chopped chives:moderate amount

Cooking Steps

Step1:Main material as shown in the figur

Step2:Wash the rice. Add a little water. Cover the rice. Add a little salt and oil. Soak until the rice is white and opaque.

Step3:Cut the thin pork into small cubes. Soak it in wine; break the eggs with your hands; cut the ginger.

Step4:When the rice is ready, add enough water to cook the porridge. Use a small fire. Stir frequently in the process of cooking to prevent the paste pot. If you think the casserole is slow or troublesome, you can use the electric rice cooker directly.

Step5:Boil the porridge to the point where the rice grains are almost shapeless.

Step6:Add in the pork lean meat marinated with cooking wine. Stir gently.

Step7:When the pot begins to bubble, add the preserved egg. Stir gently. Otherwise, the preserved egg will stick together soon.

Step8:When the porridge is bubbling again, add the ginger powder. Stir well. Add some salt according to your taste (it's added when you make rice. You can't add it if you're bland). You can add a spoonful of chicken essence if you want more flavo