Congee with Preserved Egg and Lean Meat
1.
Wash the rice in advance and soak for about 1 hour, then boil the water directly into the rice and cook it over medium heat.
2.
Add a little cooking wine and salt to the minced meat. After stirring, add a small amount of corn oil in the wok and stir fry quickly until the color changes. After the water in the rice pot is boiled, directly pour the minced meat and turn to a low heat.
3.
Cut the cleaned ginger into two slices and then cut it into filaments and put it into the rice pot.
4.
Then cut half of the preserved egg into small cubes and put it in the rice pot, leaving half of the preserved egg to be added when it is almost cooked.
5.
Add 8 scallops and continue cooking, it can enhance the flavor, and the taste will be more delicious than ordinary preserved egg porridge.
6.
When the porridge is almost ready, add a spoonful of salt and a little white pepper. After cooking for another five minutes, add a little chicken essence and sesame oil to enhance the flavor. After 3 minutes, add chives and turn off the heat for about two minutes.
Tips:
1. The taste of black pork is not fishy and very good
2. Half of the preserved eggs will be cooked first to make the rice porridge more delicious, and the other half will be put in the end to highlight the taste of preserved eggs
3. I put more scallops to make the preserved eggs blend with the taste of seafood, which tastes very delicious
4. Because there are meat and seafood, I adjusted a little pepper. You can leave it alone if you don’t like it.
