Congee with Preserved Egg and Lean Meat
1.
Wash and soak the rice, add half a teaspoon of salt and two spoons of peanut oil, stir well and set aside.
2.
Wash the meat, peel off the preserved eggs, and peel off the ginger. Cut the meat into small pieces and shred the ginger.
3.
Add the cut meat to ginger, cooking wine, meat tenderizer, and salt and mix well.
4.
Put the processed meat into boiling water, stir and cook until the baise foam comes out, turn off the heat, scrape off the foam on the top with a spoon, and pick out the ginger (I don’t like eating ginger, I can omit the one I’m used to)
5.
Cut the preserved egg into small pieces, leaving the Q-ball part.
6.
Pour the soaked rice, preserved eggs, boiled meat and soup into an electric pressure cooker, and adjust to cook porridge. Okay, hurry up and wash~~~
7.
When there are two or three minutes left, let off the air in the pressure cooker, open the pot and put the remaining Q bomb part (cut smaller) into the pot, stir evenly and cook until it keeps warm, then you can eat it out of the pot. (It will be really Q when you put it in the Q part and eat it~~ Hee hee
