I remember the first time I ate preserved egg and lean pork porridge was when I was in the hospital with a broken foot. The big tree made it for me. At that time, the first time I ate salty porridge, I felt weird.
Looking at the thick meat strips, my heart was very warm and I ate all the porridge. Later, I didn't feel as delicious as the first time I ate it.
Thinking about it, I planned to make porridge for lunch. It is said that you can't eat too much preserved eggs because they contain a lot of lead.
congee with pork and century
Recipe Recommendations
- rice a small handful
- preserved eggs of 2
- lean meat palm-sized
- spinach 3 pieces
- Jiang a little
- onion a little
- salt appropriate amount
- qingshui 3 bowls
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for congee with pork and century
1
Choose Northeast rice and add appropriate amount of fragrant rice, and what I do is divide it among each person. Soak in water for half an hour.
2
Find a piece of lean meat, boil water, and boil it for a while to remove the dirt on the meat.
3
Take two preserved eggs, peel and dice. Some friends ask how preserved egg yellow can not stick to the knife, this also has a clever trick, find a root line preserved egg can be.
4
Wash and chop the spinach, cut lean meat into strips, cut onions, ginger, and preserved eggs.
5
Cook the porridge. After boiling, add half of the preserved eggs, stir well with a spoon, and dig the bottom.
6
After boiling the pan again, add shredded ginger and shredded pork, appropriate amount of salt, stir well, and dig the bottom.
7
After the porridge is boiled, remove the seam and cook for another half an hour. Add spinach and spring onion, and the remaining half of preserved eggs. Stir well and dig the bottom.
8
Bring to a boil. It tasted so good that I ate a big bowl. Those who like pepper can add some pepper.