Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs preserved egg; 3 taels Lean meat; Just a few slices lettuce; 8-point cup Rice; Some Vegetable oil; A few drops sesame oil; Some salt; Some Chicken Bouillon Powder

by hlybb

4.8 (1)

Favorite

1

Difficulty

Normal

Time

5m

Serving

3

Preserved eggs are said to lower the fire. Whenever you want to drink porridge, you will always think of it. Congee with preserved eggs and lean meat is also one of the more famous porridges in Guangdong

Ingredients

2 pcs Preserved Egg
3 taels Lean Meat
Just a few slices Lettuce
8-point cup Rice
Some Vegetable Oil
A few drops Sesame Oil

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Some Salt

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Some Chicken Bouillon Powder

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Congee with Preserved Egg and Lean Meat

1. Cut lean meat into small pieces and salt it

2. Cut the preserved egg into small pieces and apply some oil with the knife so that the cut preserved egg will not always be stained with the knife

3. Cook the rice porridge first. Those who like thin pots can use a little more water and cook the porridge according to the normal cooking mode.

4. The porridge is cooked, heat it on the heat, put the preserved eggs in first, and bring to the boil

5. Then add the lean meat to the pot and continue to boil. Remember to stir with a heat-resistant spoon to prevent the bottom from sticking to the pot. Stir the meat to spread it out. Add salt and chicken essence to taste