Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 2 pieces preserved egg; 150g Tenderloin; 5g Dry starch; 10ml Cooking Wine; 1 Chives; 5g ginger; 3g salt; 3g Chicken Essence; 2g White pepper; Some oil; a little sesame oil

by An Xiaochu 520

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This is a kind of porridge that I must order every time I go to a porridge shop. The reason is very simple, it is delicious!
Especially when the weather is getting colder and the mouth is faint and tasteless, I always feel that I need such a warm stomach and health porridge to slowly rejuvenate my body.
Drink a mellow and soft porridge with preserved eggs and lean meat, and you will feel full and satisfied.

Congee with Preserved Egg and Lean Meat

1. Prepare the materials. Wash the ginger and cut into shreds, wash the chives and cut into chopped green onions, wash the rice and mix in a small amount of oil

Congee with Preserved Egg and Lean Meat recipe

2. Wash the pork tenderloin and drain the water, add dry starch, oil, cooking wine or rice wine to marinate for 10 minutes, put it in boiling water and cook for 8-10 minutes until fully cooked.

3. Remove and drain the water and let cool. Follow the lines of the tenderloin and tear it into small shreds with your hands.

4. Peel off the shell of the preserved egg and cut into fine preserved egg pellets.

5. Put the rice in a boiling water pot and boil. Turn to medium heat and simmer for about 20 minutes. Add preserved eggs, lean pork shreds, salt, chicken essence, sesame oil and pepper until it boils. Continue to boil for a few minutes and then turn off the heat. Before serving, you can sprinkle shredded ginger and shallots according to personal taste to enhance the flavor and decorate~

Tips:
1. Add a few drops of oil to the rice to soak it, the oil will volatilize during the process of cooking the porridge, making the rice slick, and the rice is easier to "flower"
2. The best preserved preserved eggs are solid ones, which taste better.
3. When making white porridge, the ratio of rice to water is about 1:20. It is best to add enough water at one time, and then add the washed rice after the water boils. After it boils again, it can be boiled over a medium-to-small heat.
4. Put a large spoon in the porridge pot to conceal the lid, or put a pair of chopsticks between the lid and the mouth of the pot, leaving some gaps to prevent the porridge from poking after it becomes thick. Of course, you need to be patient when making porridge, check to see if it overflows from time to time, and stir frequently to prevent the pot from getting stuck.