congee with pork and century

Picking rice: It is best to use Northeast rice for cooking porridge, which is round and short pearl rice. The porridge made is particularly soft.

The rice used for porridge should be marinated in advance: After about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), marinate for at least half an hour. Don't worry, although you use a lot of oil, the oil will volatilize during the porridge cooking process, making the rice soft, so it is not greasy.

The meat used for porridge should be boiled in boiling water to remove the fishy smell, or marinated into bacon: use lean meat or pickled salty lean meat to cook porridge. You don't have to be too careful about which piece of pork it is. In short, you should keep the whole piece of meat. Cut (I usually use a piece of pork about the size of a palm and 1-2 centimeters thick. If conditions permit, it will taste better with pork tendon meat). If you use lean meat to make porridge, then you should first boil the lean meat briefly in boiling water, and then wash it; if you like to use marinated salted pork to make porridge, you should marinate the salted pork one day in advance. The method is as follows: a piece of pork, rinse clean, wipe dry, sprinkle 2-3 teaspoons of salt, evenly spread on the meat, and place it in the lower compartment of the refrigerator (that is, a crisper that will not freeze to ice) to marinate for 12 hours or more before it can taste.

The water used to cook porridge must be fully boiled before adding the ingredients: put a lot of water in the big soup pot and boil it before adding the ingredients. First add meat slices and ginger slices, and don't turn down the heat. When the meat slices are put in boiling water, the outer part will be cooked hard when it is hot, sealing the gravy inside, so that the meat will not be difficult to eat after the porridge is cooked. Then wait until the water boils again. Marinated rice and a chopped preserved egg, and this first preserved egg is chopped into porridge and cooked with the rice. The preserved egg will melt and blend into the flavor of the porridge.

Fire first, then low, and the heat should be sufficient: when the water is boiled, after adding the ingredients, cook for 20 minutes on high heat, and then turn to low heat and cook for 1 and a half hours. If the heat is sufficient, the porridge will be soft, delicious and easy to digest.

Texture treatment of porridge: After turning to low heat and boiling for 1 and a half hours, chop the second preserved egg. At the same time, remove the lean meat cooked in the porridge, use chopsticks to peel, tear it into silk shapes, and follow the second preserved egg. Put it back into the porridge together with the last half hour, then turn off the heat. The second preserved egg is added to the porridge half an hour before the heat is turned off. In half an hour, the second preserved egg can be boiled until it has no lime flavor, but at the same time becomes soft and smooth. You can also eat preserved egg when eating porridge. Because the meat is boiled in water, it still maintains a certain flavor. It is shredded and put back into the porridge, which is especially delicious. The porridge cooked in this way does not need to be salt, which tastes good, and is easy to digest when placed on heat. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, otherwise the porridge will have a burnt taste. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the small spoon is also driven to prevent the porridge from sticking to the bottom.