Congee with Preserved Egg and Lean Meat
1.
Prepare raw materials
2.
Wash the rice and marinate it with a little salt and oil
3.
Wash the pork tenderloin and place the whole piece in a pot under cold water. After the water is boiled, turn to a low heat and continue to cook for about 20 minutes. The amount of water should be a little more, because this soup is for porridge.
4.
While the meat is cooking, peel and chop the preserved egg, cut celery and green garlic into small pieces, and cut a little ginger
5.
When the meat is boiling for about 20 minutes, pour in the marinated raw rice and cook, boil it over high heat, and then turn to medium and low heat to cook
6.
When the rice is cooked for about 7 minutes, cut the ginger shreds, put half of the preserved egg in it, and simmer for about 15 to 20 minutes
7.
When the porridge is almost ready, fish out the meat and cut into small pieces
8.
Pour the other half of the preserved eggs, cut meat, green garlic and celery into the pot and continue cooking for a few minutes
9.
Season with salt, add pepper and cook for a while.
Tips:
1: Don't put too little water in the porridge, it will not taste good if it is too thick;
2: Don't always stir it during the process of making porridge. If the rice grains are stirred up, the porridge will become very thick;
3: The first half of the preserved eggs is boiled for the taste, and the second half of the preserved eggs is for the taste;
4: The whole piece of meat is more fragrant than cooked with small cuts;
5: It will be better to use boiled broth to make porridge;
