Cooking Steps

1. 

   Step1:Preserved egg. Dice for later use.

2. 

   Step2:Lean meat. Sliced. Seasoning - soy sauce, soy sauce, sugar, soy powder. Marinate for half an hour. It's very important to boil it for a long time. The meat is still tender and smooth.

3. 

   Step3:The ratio of meters to pure water is 1-10. Add preserved egg and thin shredded meat. Bring to a boil over high heat. Turn to low heat after half an hour. Continue to cook for an hour.

4. 

   Step4:When the congee is ready, sprinkle it on the surface.

5. 

   Step5:The traditional Cantonese congee with preserved eggs and lean meat is made of all ingredients after a long time of cooking. Therefore, it blends with each other. It's a kind of congee with preserved eggs and lean meat. Preserved eggs and lean meat are separated from congee. It's a kind of congee with raw materials, which is a kind of white congee. Boil it again. Put preserved eggs and lean meat in it. Add in the ingredients and leave the fire when they are cooked. There is a long gap between the two tastes. To be delicious, you have to endure time.