congee with pork and century

Awu monster has many problems and does not like to drink porridge. I actually think it would be nice to have a bowl once in a while. Cook a pot of porridge for Brunch on weekends. Of course, it can't be white porridge, otherwise Awu will have to shout for a whole day.

Because I have to take care of the children, I don't have much time to keep looking at the pan, simmer slowly over low heat, and stir slowly. Thinking of traveling to Xinjiang when I was in China, I didn't have much to eat in Kanas, so I asked the local ethnic minorities for a handful of white rice, filled it with hot water in a thermos cup, put it in, and left it all night. When I opened it the next day, it was white porridge. At that time, the two of them drank the porridge and were grateful. (Look at how cheap Awu is. What you can't eat is a good thing)

Therefore, this time I also use stuffy pork porridge with preserved egg. The time I actually stand in front of the stove and work hard is no more than 20 minutes, which is suitable for mothers who have children at home and cannot get rid of it.

Recipe Recommendations

meters 1 bowl
meat emulsion 1lb
preserved eggs of 2
salt 1.5 tsp
cooking wine 1 tsp
sesame oil 1 tsp
onion a little

original
braised
ten minutes
simple

Steps for congee with pork and century

Wash rice. Chop the preserved eggs.

Add water to the pan and bring to a boil, adding enough water at once. After the water is boiled, add the rice and the chopped grains of one preserved egg. Fire and light cover it.

Don't worry about this pot of porridge and do your own thing. Let it sit for 3 to 4 hours.

Put a little oil in the oil pan, add the meat paste, add cooking wine, stir fry until cooked.

Put the meat paste and the remaining preserved egg into the porridge and bring to a boil. This process requires stirring to avoid sticking to the pan.

Cover with light heat, cover the lid and simmer for 10 minutes, sprinkle with green onions and drizzle with sesame oil.