Mustard Lean Pork Congee

Name: Mustard Lean Pork Congee
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large bowl Gruel; 100g Lean Pork; 2s Mustard; 2 tablets ginger; a little chopped green onion; Some salt; Some oil; Some corn starch; Some Soy sauce; Some Chicken Essence

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Lean meat porridge is a kind of Cantonese porridge. Although the recipes of lean meat porridge are not the same, the ingredients used are basically the same. Most of the way on the street is to cook a large pot of porridge first. When a customer orders it, add condiments, some can be boiled again, and some even just use the hot porridge to pour it on the table. The meat is tender. Slippery mouth. In general, lettuce is used in Guangdong porridge at the end, but because my daughter got a little bit of heat these past few days, I switched to mustard greens. Mustard greens can clear the heat and bring a little bitterness, which is the so-called bitter medicine. "

Mustard Lean Pork Congee

1. Prepare the required materials.

2. Wash the lean meat and cut into slices, wash the mustard greens and cut into small pieces, and shred the ginger.

3. Add salt, oil, corn starch, chicken essence, light soy sauce, and ginger shreds to the meat slices.

4. Then mix well and marinate for 5 minutes.

5. The rice porridge is boiled on the stove.

6. After boiling, turn to low heat and pour in the marinated meat slices.

7. Use chopsticks to lightly scatter the meat slices.

8. Then boil.

9. Then add the chopped mustard greens.

10. Mix it well and boil again to turn off the heat, and sprinkle with chopped green onion before serving.

Tips:
The rice porridge is cooked in advance, and the slices of meat are thinly sliced and do not need to be cooked for too long. After cooking for a long time, it will become old and not tender enough. You can change the dishes as you like, and taste them before they are out of the pot. If they are not salty enough, you can add some salt appropriately. I have already put enough salt in the meat slices, so there is no need to add salt at the end.