congee with pork and century
Salty, delicious and appetizing preserved egg and lean meat porridge
Recipe Recommendations
- preserved eggs two
- salted duck eggs two
- pork two or two
- cooking wine a spoonful
- white sugar a little
- soy sauce two spoonfuls
Steps for congee with pork and century
1
When choosing pork, be sure to lean meat, choose the best diced, and slightly freeze it before cutting, so that it will be easier to cut.2
Put the cut meat into a small bowl, pour in 1 spoonful of cooking wine, 2 spoonfuls of light soy sauce, and half a spoonful of sugar, and marinate for about 10 minutes3
Peel the preserved eggs and salted duck eggs and dice them4
Put appropriate amount of water and rice into the pan (basically three bowls of water and a small bowl of half rice), add the marinated meat, and then add the chopped preserved eggs and salted duck eggs.5
Bring to a boil over high heat, skim off the foam on the surface, and turn to low heat and simmer for 20- 30 minutes.