Warm Stomach Congee with Preserved Egg and Lean Pork

Name: Warm Stomach Congee with Preserved Egg and Lean Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 pot Gruel; 2 pcs preserved egg; 150g Tenderloin; 4 slices ginger; 2 pieces Chives; 2g salt; 1g Chicken Bouillon Powder; 2g black pepper powder; 1 tbsp Cooking Wine; 1 tbsp sesame oil

by Dou Dou Mom Ly

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Congee with preserved eggs and lean meat is one of the traditional local snacks in Guangdong Province. The preserved egg and lean meat porridge is rich in nutrients. It is made of small pieces of preserved eggs and lean meat. It is boiled over low heat and has a thick texture, smooth taste and good digestion. It is deeply loved by everyone.

Warm Stomach Congee with Preserved Egg and Lean Pork

1. First use a rice cooker to cook a pot of porridge, rushing to drink before the child goes to school, poor mother, I will get up at 5 o'clock to cook the porridge. Prepare the ingredients

2. Wash the tenderloin, cut into thin strips, add some salt

3. A bit of chicken essence

4. A pinch of black pepper

5. 1 tablespoon of cooking wine and sesame oil, mix well and set aside

6. When shredded pork is marinated, peel and dice preserved eggs, shred ginger, mince chives and set aside

7. Boil the porridge until it is sticky, add preserved eggs and shredded ginger

8. Then use chopsticks to add the shredded pork one by one so as not to stick to it and affect the taste

9. The shredded pork is cooked when it changes color, sprinkle with chopped green onion, add an appropriate amount of salt, and drizzle with sesame oil.