Century Egg Pork Congee

Name: Century Egg Pork Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice; 150g Pork shreds; 1 piece preserved egg; 1 parsley; a little Cooking Wine; a little starch; 1/3 tablespoon Soy sauce; a little pepper; 1/3 tablespoon Cooking oil; Some salt

by Chishang Xiaomi

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Congee with preserved eggs and lean meat is a very common porridge in Hainan. It can be seen with morning tea and at night. The porridge is made of small pieces of preserved eggs and lean meat to make the pork taste better After marinating, put it in the cooked porridge and cook together. Add chopped green onion, crispy or deep-fried dough sticks before eating. However, the cooking methods of different restaurants are slightly different. Some use minced pork as the raw material, and some use shredded pork as the raw material. Although the methods are different, the taste is not much different.
The preserved egg pork porridge made this time uses Shi Yunsheng's original juice for the soup, and the porridge has a richer aroma. Because my family prefers coriander, this preserved egg pork porridge does not include chopped green onions, but uses coriander to enhance the flavor, which is very delicious. "

Century Egg Pork Congee

1. Raw materials are ready;

2. After the rice is washed, mix a little cooking oil, pour it into a casserole, add twice the amount of water than the rice, and soak for 2 hours;

3. Bring the original pot to a high heat, then turn to a low heat to cook the porridge;

4. Pour Shi Yunsheng's original juice on the soup and continue to cook. While cooking, use a spoon to stir the porridge at regular intervals until it becomes a thick porridge;

5. When cooking the porridge, mix the shredded pork with a little cooking wine, starch, light soy sauce, and salt, then marinate slightly, chop preserved eggs, and chop parsley for later use;

6. The porridge is cooked, add the shredded pork, turn to high heat and stir continuously until the flesh is broken;

7. Put in preserved eggs, stir evenly, turn off the heat;

8. Add salt and a little pepper to taste;

9. Serve in a bowl, sprinkle with coriander, and make a bowl of fragrant and delicious preserved egg and lean meat porridge.

Tips:
1. The longer the rice is soaked, the faster it will rot and stickiness when cooking porridge;

2. Adding a little edible oil when cooking the porridge can also make the porridge more cooked and smoother;

3. Interval stirring during the process of making porridge is to "make thick", which is to make the rice grains full and thick;

4. Coriander and pepper can be added according to each person's taste.