Chinese Food
Congee with preserved egg and lean meat
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Cooking ingredients
Cooking Steps
Step1:Rice is soaked in water and frozen in refrigerator. The pork is peeled, fat and thin. The fat oil is diced for use. The lean meat is sliced and marinated with a little salt for use. Dice preserved eggs.
Step2:Make sure that the rice is frozen. Put the water in the casserole (2L) and boil it over a high fire, then ladle water into the bottom of the container, take out the ice and put it into the casserole; put the fat oil into the pot together.
Step3:Boil it again and put half of the preserved egg into it until it is thinner than the viscosity you like. Put in the remaining preserved egg and diced lean meat. Cover and turn off the heat and simmer for 5 minutes
Cooking tips:1. Only the last 5 minutes are covered and simmered. The front whole process is covered. 2. During the boiling process, stir occasionally to avoid the paste. Feel that water is not enough to add at any time. But it must be at least warm water. 3. Fat oil and rice are boiled together from the beginning because the congee boiled with oil will be more fragrant and smooth. 4. It is recommended to boil it thin. The congee with preserved egg and lean meat is more fragrant than other congee. If it is too thick, it is afraid that sensitive children's shoes will be greasy. There are skills in making delicious dishes.
