congee with pork and century
Ingredients: chicken essence
Recipe Recommendations
- rice appropriate amount
- tenderloin appropriate amount
- preserved eggs appropriate amount
- green peas appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for congee with pork and century
1
Wash the rice clean and make porridge as usual (I added a few soaked green peas).2
Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell.3
Put it into the pan and blanch for a while. Remove it when it is seventy or eighty ripe, cut it into small dices, marinate it with a little salt and soy sauce to taste.4
After the preserved eggs are cut, put them into the pan and steam them. Because the raw preserved eggs have a special taste, it will be fine if you steam them.5
After the porridge is ready, add the preserved eggs and lean meat, add the onion, ginger and garlic, and continue to cook over low heat.congee with pork and century Make Tips
Remember to use casserole porridge! Put a porcelain spoon in the pan and cook together. It does not stick to the pan and tastes better.