Congee with Preserved Egg and Lean Meat
1.
Wash the rice, mix well with oil, salt, and a little water, and marinate for half an hour.
2.
Shred the tenderloin. The same goes for the mince.
3.
Add salt, pepper, cooking wine, and starch to marinate for 10 minutes.
4.
Finely chop the preserved egg, mince the spring onion, and shred the ginger.
5.
After the water in the pot is boiled, add the shredded pork and scald it. When the shredded pork becomes white, wash it out and remove the foam.
6.
Add 1500 ml of water to the pot and bring to a boil. The amount of water alone can cook about 800 ml to 1000 ml of rice. Because a lot of ingredients are added, the amount of water is also doubled.
7.
Drop in the rice.
8.
Stir with a spoon over high heat and simmer for a few minutes. Add a preserved egg diced and ginger shreds, turn to low heat and cook for 10 minutes.
9.
Then turn off the heat and cover the pot, and simmer slowly for 20 minutes.
10.
Open the lid, the rice grains are already soft and rotten.
11.
Turn on the heat, pour in the remaining preserved eggs and shredded pork, and cook for another 10 minutes.
12.
Season with salt, chicken essence, pepper, and sesame oil.
13.
Sprinkle with chopped green onion and serve.
14.
In a bowl. Congee with preserved eggs and lean meat, the more delicious it gets, the more delicious it gets!
Tips:
Rice porridge is best to use round-grain rice, which is very sticky. After the shredded pork is marinated and then blanched, the shredded pork will be softer and rotten, and there will be foam when the raw meat is cooked in the porridge. The water volume for cooking porridge is generally 1:7 or 1:10 between ingredients and water. There are more ingredients in the porridge, so the water volume is doubled. I put too much shredded pork, it can be halved or minced. When cooking the porridge, turn off the heat and simmer for 20 minutes after the porridge is cooked on a low heat. This saves the heat and promotes the softness of the rice grains.
