congee with pork and century
By MaceyKrajcik
Summer is too hot to eat dry rice. Our family usually cooks porridge at night. Xiaopang has been clamoring for several days to eat this preserved egg and lean meat porridge. Okay, let's give him some meat tonight.
Recipe Recommendations
- rice 50g
- preserved eggs of 2
- shallots appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for congee with pork and century
1
Wash the rice and place it in a saucepan. It is best to soak it for a while.
2
Cut the shallots into small pieces.
3
Cut the preserved egg into small pieces. Dip the knife in water to cut the preserved egg, otherwise it will get a lot of stains on the knife.
4
Then turn on medium heat to cook porridge. My house uses 1000w from an induction cooker. If it exceeds it, it will burst out. After boiling, add the minced lean meat and preserved egg pieces.
5
Cook the porridge over medium heat, skim off the foam, and add the right amount of salt.
6
When the porridge is cooked, add appropriate amount of chicken essence to taste and add shallot.