Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 1 piece Songhua Egg; 30g Dried shrimp; 50g Dumpling filling

by Dance Spirit 1027

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

There are some fillings left in the cabbage dumplings. If you think about it, let's make an upgraded version of preserved egg and lean meat porridge. The rice is put in the pot and simmered in water. After 2.5 hours, the glutinous porridge has been boiled. Add other ingredients and simmer for another half an hour. Drink it while it is hot. It is very comfortable. After the first bite, I felt a bit of millet porridge. After careful tasting, the taste was better than millet porridge, and it was softer and more delicious. In the cold winter, come to such a bowl of private and healthy porridge, it is not only your stomach that is warm.

Ingredients

Congee with Preserved Egg and Lean Meat

1. Wash the rice and add water according to the proportion of the porridge

Congee with Preserved Egg and Lean Meat recipe

2. Prepare dumpling fillings, preserved eggs, and shrimp skins for later use

3. Put it into the water-proof stewing pot, set the time for 3 hours, cover

4. The preserved egg is peeled and cut into small cubes, and the cabbage dumpling is stuffed (the cabbage is cut into cubes, rubbed with salt to remove excess water, drained and added to the pork stuffing with ginger, add appropriate amount of soy sauce, chicken essence, and a little vegetable oil to mix well)

5. Open it after 2.5 hours, put in the dumpling stuffing, preserved egg, shrimp skin in order, grind a little white pepper particles, add a little salt, and continue for about half an hour

6. Sprinkle in the coriander at the end