Simple Congee and Pickles

Name: Simple Congee and Pickles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pickle bumps; 100g Pork belly; Some Dried chili; Some shallot; Some Soy sauce; Some ginger; Some Chicken Bouillon Powder; Some Peanut oil

by Xuefenger

4.7 (1)

Favorite

4

Difficulty

Easy

Time

20m

Serving

2

I remember that when I was a child, my mother used to pickle the mustard lumps with salt and water in autumn to form'pickled lumps' and stir-fry them for porridge. It was a bright spot in the memory when food was scarce. It still tastes good today. Have a bowl of hot porridge and some pickles. . . . You can also make more, put it in a sealed can, and take it as you eat, which is very convenient. . . . . "

Ingredients

1 piece Pickle Bumps
100g Pork Belly
Some Dried Chili
Some Shallot

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Some Soy Sauce

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Some Ginger

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Some Chicken Bouillon Powder

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Some Peanut Oil

Simple Congee and Pickles

1. This is a mustard lump pickled in autumn, and various ingredients are available for use.

2. Cut the mustard lumps into filaments.

3. Wash the excess salt with water, you can wash it several times. (If you bought it on the street, soak it in water for a while).

4. Cut meat, dried chili, green onion and ginger into small pieces.

5. Put peanut oil in the pot (no need to wait for the oil to heat up), and stir-fry the meat.

6. The oil that has been fried into the fatty meat separates out, and the color is slightly yellow.

7. Add dried chili, green onion and ginger until fragrant, and add a little dark soy sauce.

8. Add mustard lumps and stir fry.

9. Stir-fry until the moisture is gone, it's fine.

Tips:
1. Pickles bought on the street must be bubbled with water, otherwise it is too salty and too salty.

2. The pickling time is not too long. It needs to be colored with soy sauce. Once the spring is over, the color of this pickle will become darker, like the color bought in the market, and you don’t need to add soy sauce when you stir-fry it.