Congee with Preserved Egg and Lean Meat
1.
Soak green beans for about 10 hours to make them swell
2.
Fresh corn kernels cleaned
3.
Take an appropriate amount of rice, wash it, and put it in a casserole, add enough water, add corn kernels and green beans, cover and boil
4.
2 to 3 preserved eggs, clean and peel off the shell (the amount of preserved eggs depends on your preference), cut into pieces or diced preserved eggs
5.
Peel off the skins of green onion and ginger and clean them. Cut them into chopped green onion and sliced ginger. It is best to cut into slices of ginger. Because family members don’t eat ginger, cut into slices of ginger for the convenience of picking. For lean pork, choose tender tenderloin and cut into slices. Shreds, put in a container, add appropriate amount of starch, white pepper, cooking wine, salt, chicken essence and marinate for about 10 minutes
6.
Skim the scum after boiling
7.
Add ginger slices and slowly cook the ingredients over low heat to mature
8.
And the soup is sticky
9.
Pick up the sliced ginger in the pot
10.
Add the marinated lean pork
11.
Use chopsticks to loosen the shredded meat and boil
12.
Pour in the sliced preserved egg cubes
13.
Stir gently with a spoon to turn off the heat
14.
After turning off the heat, sprinkle the chopped green onion and add some salt
15.
A few drops of sesame oil to taste
16.
Stir gently
17.
Put it into the soup bowl, the finished product!
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