Raw Congee with Preserved Egg and Lean Meat Porridge

Name: Raw Congee with Preserved Egg and Lean Meat Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150 Lean meat; 2 pcs preserved egg; 100g Wuchang rice flower porridge rice; Some ginger; Some shallot; Some salt; Some Soy sauce; Some Peanut oil; Some pepper

by The heart of the piano and the courage of the sword

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Raw porridge is one of the traditional porridges in Guangdong. It uses a pre-cooked porridge base and fresh meat to cook, and a pot of delicious porridge comes out. The bottom of the porridge is usually white porridge, and some are made with some scallops or dried fish. The rice should be cooked so that it is smooth. The meat is richer, basically any kind is fine, first marinate with oil, salt, sugar, wine, and soy sauce, then add shredded ginger and mix well. When cooking, use a small pot to boil the porridge, add the meat, and just boil for a while. There are traditional preserved egg and lean meat porridge, meatball porridge, fish slice porridge, and porridge. It can be made of one material, or two to three materials can be cooked together. In just a few moments, a pot of delicious raw porridge can be presented. In front of me.
Today, I will make a classic porridge with preserved eggs and lean meat with Wuchang rice flower fragrant rice, which is delicious. "

Ingredients

Raw Congee with Preserved Egg and Lean Meat Porridge

1. Wuchang rice flower porridge rice

Raw Congee with Preserved Egg and Lean Meat Porridge recipe

2. Prepare lean meat, preserved eggs and other ingredients.

3. Wash the porridge and rice, add water to a boil in a casserole, and simmer the porridge slowly.

4. Slice the lean meat, stir well with salt and light soy sauce, then mix with shredded ginger and peanut oil to marinate.

5. Shell the preserved eggs and crush them for later use.

6. When the rice is all boiled and bloomed, and it starts to stick, that is, when the porridge bottom is good, turn on high heat and stir the meat slices evenly.

7. When the porridge is rolled again, the meat slices are almost ready. Put the preserved eggs into the pot and stir well.

8. Add chopped green onion and the porridge is ready.

9. The delicious preserved egg and lean meat porridge is served, topped with pepper, and you can add it to your own bowl if you like.

Tips:
After the porridge is cooked, when the meat is added to cook, basically a pot of raw porridge can be cooked in three or two minutes. Since the ingredients are generally marinated, there is no need to add condiments and MSG in the raw porridge. At the porridge shop, some people don’t like green onions. When ordering porridge, they will call away green onions, which means they don’t want green onions, haha. A better teahouse will separate the green onions, pickles, and pepper on plates, and let the guests add them according to their preferences.