Sea Cucumber Bacon and Preserved Egg Congee
1.
Ingredients: foamed sea cucumber, bacon, preserved eggs, rice.
2.
Wash and drain the rice, add a little Himalayan salt and olive oil to marinate for preparation; cut sea cucumbers into sections; cut bacon and preserved eggs into small pieces.
3.
Marinate the rice for about half an hour to an hour, put it in a pressure cooker, add salted fish, pour in some water, cover the pot and boil on high heat, then turn to low heat and simmer for about half an hour.
4.
Open the lid, the rice and salted fish are basically boiled.
5.
Put the cut sea cucumbers in, cover the pot again, boil on high heat and turn to low heat for about 20 minutes and turn off the heat.
6.
Sea cucumbers are basically boiled.
7.
Put in the sliced preserved eggs.
8.
Without covering the pot, just boil on high heat for about five minutes and turn off the heat. Add appropriate amount of Himalayan salt and pepper to eat.
Tips:
1. The porridge made by marinating the rice with salt and oil in advance will make the porridge more smooth and fragrant.
2. If you have bacon at home, use it, if you don’t have it, you can also use ordinary pork.
3. It is a little too much to put all the remaining 2 preserved eggs, in fact, one is fine.
