congee with pork and century
Ingredients: chicken essence
Recipe Recommendations
- rice 100 grams
- preserved eggs 2-3 a
- lean meat 150 grams
- onion a little
- coriander 1 tree
- Jiang a little
- cooking wine 1 spoon
- salt a little
- chicken essence a little
- sesame oil a little
- pepper a little
- salty and fresh
- burn
- an hour
- ordinary
Steps for congee with pork and century
1
Wash the rice thoroughly, add a spoonful of oil, and soak the rice in cold water for 2 hours
2
Put water in the pan, add a few slices of ginger, and put the lean meat in and blanch it in water
3
Put the soaked rice into the casserole and add enough water
4
Then put the meat, ginger slices and spring onions into the casserole (put the meat in and make the porridge together, and the porridge will be more delicious)
5
Then peel and dice a preserved egg and place it in the pan to make porridge together
6
Cover, boil, and simmer for 40 minutes on low heat (because I have been soaking for enough time, the porridge has become very sticky for 40 minutes, and stir frequently in the middle to prevent it from getting stuck)
7
At this time, remove the meat and tear it into thin threads
8
Cut the other preserved egg into diced cubes and place it in the pan. At the same time, add a little salt and chicken essence to adjust the flavor. Cook on low heat for another 5 minutes and turn off the heat.
9
Finally, sprinkle with sesame oil, sprinkle with pepper, and serve. If you like, add some minced coriander or chopped green onion