Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Gruel; 2 pcs Songhua Egg; 130g Lean meat; 2g salt; 1g ginger; Some Black pepper; a little Small green onion; 1 tablespoon Cooking Wine

by Salted Peas Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I’m from the north, so when I was young, the concept of porridge was rice porridge, millet porridge, and other original porridge of various cereals. I like to eat sweet ones with some sugar, that's all. Later, I learned from TV dramas that southerners can also "put green onions" when they drink porridge. For me at the time, it really breaks through the confinement of thinking. I gradually learned that not only can I put green onions, but also meat, many, many I drank the preserved egg and lean meat porridge for the first time after I went to school in another city. I was amazed at its taste and how it can be matched so harmoniously. Haha, share it today.

Ingredients

200g Gruel
2 pcs Songhua Egg
130g Lean Meat
2g Salt
1g Ginger
Some Black Pepper
a little Small Green Onion
1 tablespoon Cooking Wine

Congee with Preserved Egg and Lean Meat

1. Cut loose egg and lean meat into small pieces, finely chop ginger, and chop scallions into chopped green onions

Congee with Preserved Egg and Lean Meat recipe

2. Wash the rice, put it in water and boil it on high heat. I put in nearly 3 liters of water and boil it for a while, the porridge will taste better

3. When the rice is boiled for 7 years, when the water becomes about 2.5 liters, add the ground ginger, songhua egg cubes, and crushed black pepper, and continue to boil. The heat can be adjusted to a lower level. Boil for about 10 minutes, add the lean meat and salt, and cook for another 5-8 minutes, and finally sprinkle with chopped green onion. Remember to stir during the cooking process, don’t muddle the bottom