Congee with Preserved Egg and Lean Meat
by Daughter of heaven
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Shred ginger, chopped green onion and set aside.
2. Add a little vinegar and salt to the water, add preserved eggs and cook for about 4 minutes.
3. Let cool, peel and dice for later use.
4. Shred the tenderloin, add a little salt, cooking wine, pepper, starch, and mix well. Finally, add a little oil and put it in the refrigerator to marinate for half an hour.
5. Blanch it in a pot of boiling water and discolor.
6. Remove and rinse with hot water to drain and set aside.
7. After soaking the rice three hours in advance, put it in a pot of boiling water, turn the water to a low heat and cook for half an hour until the rice grains bloom.
8. The thick state.
9. Add shredded ginger, shredded pork, preserved egg diced and boil for about 5 minutes, add salt, sesame oil, and chopped green onion.
10. Finished product
Tips:Boil the preserved eggs with vinegar first to reduce the alkalinity of preserved eggs and improve the taste. The ratio of rice to water can be more or less according to your preference, but it is not recommended to be too thin. To increase freshness, add appropriate amount of chicken essence.
