Congee with Preserved Egg and Lean Meat
by Haapy
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut lean meat into small pieces.
2. Add a little salt, soy sauce, starch, water and sesame oil, and marinate for about 20 minutes.
3. Wash and slice shiitake mushrooms.
4. Stir-fry the marinated meat in a non-stick pan until the color changes. You don't need to stir-fry, just put it in the boiled porridge and cook it.
5. Cut preserved eggs into small pieces.
6. Shred ginger. I like to put some shredded ginger in the porridge, which tastes more fresh.
7. In the evening, use a rice cooker to make an appointment to cook a pot of porridge. Pour into a cast iron pot in the morning.
8. Add shiitake mushrooms, preserved eggs, and shredded ginger to boil.
9. Add shiitake mushrooms, preserved eggs, and shredded ginger to boil.
10. Add the fried pork slices. Season with a pinch of salt.
11. Just sprinkle with chopped green onion. Can be put or not, I am used to putting it, seasoning, and it looks good and has an appetite.
