Name: Pork Congee with Baked Intestines and Preserved Eggs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 bowl Rice; 2 pcs Songhua Egg; 50g Lean meat; 2 pieces Taiwanese sausage; Appropriate amount according to personal taste salt; 1/2 a spoon black pepper powder; 1 scallion removed chopped green onion; 1/2 a spoon pepper powder; Some Chicken Essence; Some ginger

Pork Congee with Baked Intestines and Preserved Eggs

by Qingdao Xiaoyueban

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I have always liked to eat preserved eggs, and also like to drink preserved eggs and lean meat porridge. On a whim, adding Taiwanese sausage should also be good. It is quick and convenient to use the pressure cooker, suitable for our office workers, and the taste is great.

Pork Congee with Baked Intestines and Preserved Eggs

1. Take half a bowl of rice, rinse it, and put it in a pressure cooker, pour 4 bowls of clean water, cook for 10 minutes, and keep it warm for 5 minutes.

Pork Congee with Baked Intestines and Preserved Eggs recipe

2. Dice the songhua egg, heat the raw Taiwanese sausage in a microwave for 2 minutes, blanch the lean pork and dice, mince the chopped green onion, and shred the ginger. After mixing the seasoning, put it in a small bowl and set aside.

3. After the pressure is released, open the lid of the pressure cooker, pour the prepared ingredients and seasonings into the pot, leave the lid uncovered, cook under normal pressure for 3-5 minutes, and adjust the cooking time according to the consistency of your favorite porridge.