Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 100g Red japonica rice; 58g Tenderloin; 4 preserved egg; 5g salt; 2g Cooking Wine; 1 tablespoon White pepper; 3g Cooking oil; 5g sesame oil; 10g Chives; 5g ginger

Congee with Preserved Egg and Lean Meat

by Beauty every day

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I also tried the famous preserved egg and lean meat porridge with a few egg-changing eggs at home. After an hour of slow cooking, it was really fragrant."

Congee with Preserved Egg and Lean Meat

1. Ingredients, rice, red japonica rice, preserved egg, tenderloin

2. The tenderloin is finely chopped, and the tenderloin in preserved egg and lean meat porridge is lean enough!

3. Marinate it with cooking wine and pepper

4. Put two slices of ginger in the wok to a little oil and fry them until fragrant. Add the marinated lean meat and stir-fry until the color changes. To remove fishy

5. Pour the fried minced meat and ginger into the boiling water pot for porridge

6. After the meat is boiled, add the rice and keep cooking

7. Cut preserved eggs into small pieces

8. Put half of the preserved egg and cook the lean meat and rice on low heat

9. Cook until the rice is rotten and bloom, put some salt in it to taste

10. When it is very viscous, add the remaining preserved eggs and cook for two minutes

11. After turning off the heat, stir the sesame oil evenly with a spoon

12. Sprinkle with chopped chives when eating

13. Tastes not bad

Tips:
The meat is marinated in advance. If you stir fry, it will be fishy. The salt should be put on the watch. If it is too salty, you can’t eat it.