Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Meter; 1200g water; 500g Lean meat; 2 preserved egg; 2 pieces Tangerine peel; 30g Fungus; 50g Sauerkraut; 2 spoons salt; 40g Donggua; 1 piece You Tiao

by ≈≤yaya≥≈_ukWDtX

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Congee with Preserved Egg and Lean Meat

1. Orange peel soaked in water

2. After it is soft, scrape off the white inside, and put it in the pot when cooking the porridge.

3. Stir the lean meat and cut the preserved eggs into small pieces. (Because there is 1 o'clock in the east melon when cooking at noon, I also smashed a porridge. If you don’t have it, you don’t need to add it). At that time, the meat is old and not tasty, and there are children in the family, it is convenient to eat when it is crushed 🙈🙈🙈)

4. The ratio of rice to water is 1:12, I use a rice cooker cup to measure,

5. Electric cooker for two hours

6. Because I still have some sauerkraut at home, I bought some fungus and came back.

7. 1 Stir it and fry it until it is cooked. When eating the porridge, put it down and make the condiment. You can also leave it alone. I personally think that it will taste more delicious if you put it down.😋😋😋😋