Jade Mushroom Pork Congee
1.
Wash half a bowl of rice, soak it in water for 2 hours if possible (the porridge is more waxy), pour it into the rice cooker, add an appropriate amount of water (add more than usual porridge), and start cooking
2.
Wash and cut the meat into strips. Be sure to break the strips. Put them in a bowl. Add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of sugar, a spoonful of salt, and a spoonful of tea oil.
3.
Wash and slice fresh shiitake mushrooms
4.
Wash lettuce and slice
5.
Pour the shredded pork, cut the shredded pork with chopsticks to prevent adhesion, put in the ginger slices (for those who hate eating ginger, it is best to put ginger slices, and remove them directly after cooking), lightly white, cover the lid, and cook for a few minutes. Open the lid, skim off the foam, and pour in the mushrooms
6.
Cook for about 15 minutes, the porridge is a bit sticky, add lettuce slices. Cover, cook for another 5 minutes, add some salt, sprinkle with chopped green onion
Tips:
You can also add a spoonful of cornstarch when marinating shredded pork so that the meat will be tender. I don’t like to burn things with cornstarch so I don’t put it
