Chinese Food
Congee with preserved egg and lean meat
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Cooking ingredients
Cooking Steps
Step1:After the lean meat is washed, add wine, ginger, sea salt, and marinate with soy sauce for 15 minutes.
Step2:Prepare a proper amount of rice, wash it, control water, add a little cooking oil, mix well and put aside for use. I forgot to take this ste
Step3:Boil a pot of boiling water. Put in the meat slices. Cook for 15 minutes. Skim off the blood foam in the middle. Otherwise, we will eat him in the stomach later
Step4:This is the water for cooking lean meat. Then put the rice in it. Boil it over high heat. Turn the low heat to boil for 30 minutes.
Step5:Then we're going to shred the meat. Actually, I used to tear it by hand
Step6:Cut the ginger, dice the preserved egg, and scallion for later use.
Step7:Half an hour later, put the prepared shredded pork, shredded ginger and preserved egg into the pot. Add some salt and cook for another ten minutes.
Step8:Sprinkle scallion before you leave the pot. Pour a few drops of your own cooking oil. You don't need to put chicken essence or monosodium glutamate at all. It's already delicious.
Cooking tips:1 ~ rice must be well mixed with cooking oil. It's better to grasp it by hand. The ratio of rice and water that will taste better later is about 1-8. Even if it's dry, you can't add cold water. There are skills to add some boiled water to make dishes delicious.
