Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs preserved egg; 200g Lean meat; 100g Pearl rice; 1 shallot; 5g ginger; 1 spoon Cooking Wine; 1 spoon Soy sauce; 3g salt; 1g White pepper; 2 spoons Vegetable oil; 2ml sesame oil

by harriet1003

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

In the cold winter, a bowl of fragrant and hot preserved egg and lean meat porridge is so uncomfortable! "

Congee with Preserved Egg and Lean Meat

1. Wash the preserved eggs and cut into small pieces for later use.

2. Wash the pearl rice and soak a few drops of sesame oil in the water for half an hour

3. Wash and chop green onions.

4. Mince lean meat, add cooking wine, soy sauce, sesame oil, salt, and vegetable oil to marinate.

5. Add appropriate amount of water to the soaked rice in a casserole, cover and boil on high heat, skim off the foam, add minced ginger and preserved eggs, boil on low heat until the rice is rotten and viscous, add appropriate amount of salt, and stir well.