Congee with Preserved Egg and Lean Meat
by Little Master Bashan
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The rice is washed clean, and the porridge is just as usual (I added a few soaked green peas).
2. Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy.
3. Then put it in the pot and blanch it for a while, it can be taken out when it's ripe, cut into small dices, and marinate with a little salt and light soy sauce for a taste.
4. After the preserved eggs are cut, steam them in a pot, because the raw preserved eggs have a special taste, just steam them.
5. After the porridge is finished, put the preserved eggs and lean meat in, add the chopped green onion, ginger and garlic, and continue to simmer.
6. Until all the ingredients are completely boiled, add chicken essence and a few drops of sesame oil, and it can be out of the pot.
