Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 50g pork; 2 pcs Songhua Egg; 50g Fungus (water hair); a little White pepper; 3g salt; 1 drop Vegetable oil; 1 Shallots

by Water pity

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Congee with preserved eggs and lean meat is one of the traditional local snacks in Guangdong Province. The preserved egg and lean meat porridge has a sticky texture, a smooth taste, and is easy to digest.
The most important thing about the preserved egg and lean meat porridge is my favorite porridge. The soft and glutinous rice grains, the thick preserved egg, and the garnished shallots are so creamy and delicious.

Ingredients

Congee with Preserved Egg and Lean Meat

1. After washing the rice, put it in a clay pot and add an appropriate amount of water. I use a water-proof stew. Basically, you need to add as much water as you want, and no steam will enter.

2. Add a drop of vegetable oil, cover with a lid and start cooking on high heat.

3. At this time, we prepare the ingredients, first wash the shallots and cut them into chopped green onions for later use.

4. Cut the preserved egg into small pieces and adjust the size according to personal preference.

5. Wash the pork and cut into strips.

6. Soak the fungus and chop it for later use.

7. When the rice porridge is soft and rotten, add pork and stir briefly.

8. Add a little salt and white pepper, stir for a while, close the lid and continue cooking.

9. After about 20 minutes, add preserved egg diced and chopped fungus. Stir again and sprinkle with chopped green onion. Turn to low heat and cover again and continue for about 20 minutes.

10. When the time is up, turn off the heat, fill a bowl, sprinkle a little green onion on the surface, and a bowl of healthy and nutritious preserved egg and lean meat porridge is complete.

Tips:
1. If you don't have water-independent stewing at home, adjust the time according to the pot you are using. Water-independent stewing is relatively long, but the effect of boiling is the best.
2. The preserved eggs are put in the pot first for a better taste. If the pork is put together, the taste of the pork will not be good, so put it in the pot later.