Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Lean Pork; 50g Preserved egg sausage; 120g Rice; a little salt

by The wooden stakes of Tangjiabao

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Congee with preserved eggs and lean meat is fresh, smooth and refreshing, rich in fragrance, can accelerate gastrointestinal motility, and is deeply loved by everyone.

Ingredients

80g Lean Pork
50g Preserved Egg Sausage
120g Rice
a little Salt

Congee with Preserved Egg and Lean Meat

1. Cut the pork and preserved egg sausage into small pieces.

Congee with Preserved Egg and Lean Meat recipe

2. Add appropriate amount of water to the pressure cooker. Pour preserved eggs and meat into the pot and bring to a boil on high heat.

3. Pour the washed rice into boiling water, stir it, and cover the pressure cooker. Boil on high heat until the pressure cooker vents, and turn off the heat for three minutes.