congee with pork and century
By DanielaKihn
Yesterday, the preserved egg and lean meat porridge made by Mumu's mother aroused the cravings in Mumu's stomach. Mumu decided to do it himself and eat enough food. It would take too time to cook the porridge freshly cooked. When the porridge was cooked, Mumu was already hungry. So I had this "leftover egg and lean meat porridge ~ It was as delicious as the freshly cooked porridge ~
Recipe Recommendations
- leftover rice a bowl
- preserved eggs of 3
- lean meat a small piece
- salty and fresh
- cook
- half an hour
- simple
Steps for congee with pork and century
1
First peel the preserved eggs.
2
Dice the preserved eggs (don't cut them too small, the wood is small at the beginning).
3
Wash lean meat.
4
Dice lean meat (cut the diced lean meat into small pieces, because the diced lean meat is put last and cooked, making the diced meat tender).
5
Put a little salt, chicken essence, and starch in the diced lean meat, then drop a few drops of white wine to remove the fishy smell, stir well, and marinate for 5 - 10 minutes.
6
Pour the remaining rice into the pan, pour in boiling water, and the water fills half of the rice's finger.
7
Cook over medium heat for 10 minutes, stirring with a spoon halfway to prevent sticking to the bottom. (Mumu's bottom is a little burnt when he takes photos)
8
Pour in the preserved eggs after 10 minutes and stir well.
9
Add the preserved eggs and cook on low heat for 10 minutes. Be sure to stir during this period! At this time, the porridge was already very sticky.
10
Finally, pour in the diced lean meat and cook over medium heat for 5 minutes. Before taking out the pan, add appropriate amount of salt and chicken essence, depending on your taste and serving amount.
11
Salty, fragrant, smooth and tender ~ it is not inferior to the freshly cooked porridge.