congee with pork and century
By DeshawnBoyer
The climate is dry in autumn, and my son has complained of a sore throat in recent days and doesn't even want to eat food at night. Think about making him some porridge. Preserved eggs can be affectionate and reduce the fire.
Recipe Recommendations
- rice appropriate amount
- glutinous rice appropriate amount
- preserved eggs appropriate amount
- lean meat appropriate amount
- chives appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for congee with pork and century
1
Wash the rice and glutinous rice and add enough water to cook a pot of white porridge. Take another pot and take appropriate amount of white porridge and boil over low heat.
2
Peel the preserved eggs, wash them, and chop them.
3
Chop lean meat, add a small amount of starch to size, and chop chives for later use.
4
Add the preserved eggs to the boiled porridge and stir well.
5
Then add the meat paste, chopped green onion, and appropriate amount of salt, and stir well until the meat paste is cooked. Then turn off the heat.