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 Pearl rice; 1 piece preserved egg; 200g Ribs; 100g Lean meat; 2 tablets lettuce; a little ginger; a little shallot; 1 teaspoon salt; Some black pepper powder; 1/4 teaspoon Chicken noodles; 1/4 teaspoon Salt (lean shredded pork marinade); a little Chicken powder (lean pork marinade); 1 teaspoon Light soy sauce (lean pork marinade); 1/2 teaspoon Sesame oil (lean pork marinade); 1 tbsp Shimizu (lean pork marinade); 3/4 teaspoon Corn starch (lean pork marinade)

by Xiaoguo_C

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I always think that porridge is the best delicacy that reflects love.
White porridge, light and rustic. The simplest and least luxurious porridge is also the most indelible taste in people's memory.
Sweet porridge, fresh and sweet. Sweet but not greasy porridge may always tease the taste buds of sweet lovers.
Salty porridge, mellow and salty. The porridge with strong flavor and fragrant flavor is also popular among porridge drinkers.
White porridge is what I do from snacks to big ones. Mother's white porridge is cooked very well.
Today’s porridge is home-cooked—[Preserved Egg and Lean Pork Congee].
Use the clear broth of stewed ribs to cook the porridge, which tastes more mellow and salty than using water. It's just one step more than usual-braising pork ribs soup, but the flavor has increased a lot. "

Congee with Preserved Egg and Lean Meat

1. Prepare the pearl rice, wash the pearl rice and put it in a container, add an appropriate amount of water (just use the rice noodles) to soak for 2 hours

Congee with Preserved Egg and Lean Meat recipe

2. Wash the ribs and cut into pieces, put them in boiling water to remove the foam and remove them for later use

3. Prepare the soup pot (a rice cooker is also available), put in the processed ribs, add 1L of water and two slices of ginger, boil it on a medium-to-low heat for 1 hour, take out the required bone broth and let cool

4. Put the soaked rice in a blender and stir for a few times. Be careful not to stir the rice too much, otherwise it will become a rice paste. Just stir it slightly.

5. Stirred rice

6. Put the stirred rice into the rice cooker, and pour in the water that just soaked the rice, don’t waste it, then add 700ml bone broth

7. Boil preserved eggs in water and remove them

8. Boiled preserved eggs, peeled and cut into small pieces for later use

9. Shred lettuce, shred ginger, cut green onion and set aside

10. Cut the lean meat into thin slices, then add a little salt, light soy sauce, chicken powder, sesame oil, cornstarch, and water, stir well and set aside

11. When the rice cooker sounds (that is, when the rice is cooked), add preserved eggs

12. Then add the processed lean meat, do not rush to stir, wait for the meat to change color and stir it evenly

13. Then add the shredded lettuce

14. Add a little shredded ginger and chopped green onion

15. Add appropriate amount of salt, chicken powder, and pepper to taste according to your personal salty and light taste, stir well, cover the pot and keep it warm for 10 minutes~~~

Tips:
1. In general, the leftovers from overnight are used for cooking porridge, but sometimes there is no leftovers from overnight and the leftovers feel smelly. Freshly cooked porridge can also be used. Cooking porridge with long rice is not sticky enough, and the taste is relatively ordinary. This kind of rice is very fragrant when cooked dry rice, but cooking porridge is not the best choice. If you want to cook soft glutinous rice, pearl rice or round rice is the best choice. But boiled preserved egg and lean meat porridge is different from normal white porridge. The best state is between rice cereal and normal white porridge. So use a blender to slightly chop the soaked rice, don’t chop too much, it won’t be good if it becomes a rice paste~~~

2. Using bone broth instead of water will make the porridge taste more mellow and have a better taste; you can also use big bones to make the soup, but the soup made from big bones is more greasy, it is best to put it in the refrigerator and refrigerate it. Remove the grease on the surface, so that the cooked porridge is lighter and refreshing;

3. If you directly use a large piece of lean meat and boil it with the porridge, then take out the lean meat and crush it and add it to the porridge, so that the meat becomes more tasteless and more woody. Cut the lean meat into thin slices, pat it loosely, add seasonings to marinate and then add it to the porridge. This way the cooked meat slices have a smooth taste and complement the porridge cooked with bone broth.~~

4. The preserved eggs are cooked first and then cut into porridge, which can reduce the fishy smell of preserved eggs and affect the taste and texture of the porridge.

5. The porridge cooked in a casserole does not have to be delicious, it tastes equally good when you eat it at home with a rice cooker~~~