Chinese Food
Congee with preserved egg and lean meat
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My father's porridge is very popular in the small town. When my husband last went home, he was not satisfied with the local conditions. My father cooked him a small pot of porridge with preserved eggs and lean meat. He ate it clean and praised it as the best porridge with preserved eggs and lean meat he had ever eaten. So my father told me step by step about this practice. The porridge made by step is exactly the same as what my father made.
Cooking ingredients
Cooking Steps
Step1:Wash the rice twice with cold water. Put the heated water in the pressure cooker and press for 10 minutes. The preparations during this period are as follows
Step2:Slice the lean meat at will, but try to be as thin as possible. It's convenient to taste. After cutting, marinate with a little salt and egg white for 10 minutes. Cut the preserved egg into small pieces.
Step3:Cut a few slices of ginger and then shred.
Step4:Pour the pressed porridge into a deep pot. Boil it over high heat. Boil it over low heat until the soup is a bit thick. Put the preserved eggs and ginger shreds. Cook for 3 minutes. Stir frequently to avoid sticking to the bottom.
Step5:After the preserved egg is cooked, start seasoning. Add a little salt and chicken essence. You can taste it. I think it's OK.
Step6:Finally, spread the pickled lean meat on the porridge surface, sprinkle the scallion, turn off the fire, quickly stir the porridge with a large spoon, and iron the lean meat with the remaining temperature. Such lean meat tastes very tender. Forget to take a picture. Just look for a picture to borrow.
Cooking tips:There are skills in making delicious dishes.
