Congee with Preserved Egg and Lean Meat
1.
Add a little salt and cooking oil to the water, wash the rice and soak for 30 minutes.
2.
Wash the pork tenderloin, blanch it in boiling water, rinse off the foam, cut into small cubes, marinate with a spoonful of cooking wine, a little salt and light soy sauce for a good taste.
3.
After the preserved eggs are cut, steam them in a pot, because the raw preserved eggs have a special taste, just steam them.
4.
After the water in the pot is boiled, add the soaked rice, boil on high heat, cover and turn to low heat to keep the porridge slightly boiled and simmer for about 40 minutes. Pay attention to frequent stirring to prevent the porridge from sticking to the pot, and also pay attention to the overflow of the porridge.
5.
Add "Shi Yunsheng Original Juice Top Soup".
6.
Add the blanched tenderloin, the preserved egg and pepper into small pieces, and put it in the porridge, simmer for another 10 minutes, and season with salt.
7.
Sprinkle with chopped green onions when eating.
Tips:
1. Before cooking the porridge, soak the rice in water for half an hour to expand the rice grains. This saves time by boiling the porridge, and the porridge that is cooked will have a good taste.
2. Boil the porridge in boiling water, so that it will not paste the bottom of the pot, but also save time.
3. Separately cook the bottom and ingredients, the taste will be better. The bottom of the porridge is the bottom of the porridge, the ingredients are the ingredients, cook and blanch separately, and finally put them together and cook for a while, not more than 10 minutes. The porridge produced in this way is refreshing and not turbid, and the taste of every ingredient is boiled out, but it is not odorous.
