Long Aftertaste-[corn and Mushroom Pork Congee]

by Acridine

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Ingredients

1 piece Corn
10 Shiitake Mushrooms
Some Lean Meat
1 cup Meter
2 small Parsley
Some Arowana Cooking Oil
Some Soy Sauce

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Some Salt

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Some Chicken Bouillon Powder

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Long Aftertaste-[corn and Mushroom Pork Congee]

1. Wash and shred shiitake mushrooms.

2. Wash the corn kernels.

3. Lean meat slices (there is only one piece of meat left in the house, so fat).

4. Cut parsley into small pieces.

5. Put the rice in a pot and bring to a boil. Pour the mushrooms and cook for about 10 minutes on medium heat.

6. Pour the corn and cook for about 10 minutes.

7. Pour in the meat slices and boil.

8. Add salt, soy sauce, and cooking oil, stir, add coriander to a boil, turn off the heat.

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