Congee with Preserved Egg and Lean Meat

Congee with Preserved Egg and Lean Meat

1. Wash the rice well, put it in water, pour in the sesame oil, stir well, set aside, and soak for 30 minutes. Peel the ginger and chop finely, and chop the chives. Cut preserved eggs into small pieces

2. Cut the meat into slices, then shred, and finally cut into small particles. Put in a bowl, add 1/4 teaspoon (1g) salt, stir well and marinate for 20 minutes

3. Pour clean water into the pot and boil over high heat. Pour the meat cubes and cook for a while. When there is foam on the surface, use a spoon to thoroughly clean it, then pour in half of the preserved egg cubes, then pour in the ginger and cook for about 2 minutes Then, pour in the soaked rice, change to low heat and cook for 40 minutes. During this period, use a spoon to stir in the same direction every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.

4. Finally, pour in the remaining half of the preserved egg and continue to cook for 10 minutes. Add the remaining salt and chopped chives before drinking