Recently, Ah Lei has come to me for lunch, and I am in the mood to cook. Today, I made an improved version of the porridge with preserved egg and lean meat that my mother used to make. I can eat three large bowls every time. The porridge is very sticky and has the aroma of taro. It's very delicious. Hehe, I am a complete control of taro.
I'm sorry to everyone today. I made a lot of photos, but some seem to be lost, so everyone can make do with the pictures,,
congee with pork and century
By NeilD'Amore
Recipe Recommendations
- rice a cup
- preserved eggs one
- Taro 1/4 of
- pig keel appropriate amount
- meat floss a
- salt appropriate amount
- chicken essence appropriate amount
- ginger slices appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for congee with pork and century
1
Measure a small cup of rice, wash it, place it in the pot, add some oil, add three large bowls of water, and bring to a boil over high heat. At the same time, blanch the ribs in another pot with water (boil the water, add ginger slices and washed dragon bones, and remove them when the ribs change color), remove them, chop off the large pieces of meat, and remove the bones with a little bit of meat. Throw them into the pot and cook together. Remove the shells and dice the preserved eggs and add them to the pot.
2
Add some oil to the taro and diced, add some oil to the wok, add the taro after the oil is heated, add some salt, stir-fry until the aroma of the taro can be introduced into the pot. I don't have a lid on the pot. After the water boils, I change to low heat and stir frequently to prevent it from getting stained. Seeing that the water in the pot became less, I added more water. I added water three times. (Actually, this is relatively free. I can add some water to continue cooking when I see that the pan is too thick.)
3
Cut the celery into small pieces, watch the porridge soup in the pot become sticky, add the celery and stir, add salt, and just make the chicken essence.
4
Add some meat floss after starting the pan. It's super delicious. I think pork floss is very delicious with porridge.