congee with pork and century
By OsbaldoFunk
Ingredients: salt,preserved eggs,Jiang,water,oil,meters
Recipe Recommendations
- meters a cup
- preserved eggs of 2
- water appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for congee with pork and century
1
Ingredients: 2 lead-free preserved eggs (to be wordy, they are preserved eggs), pork tendon, lean rice (it's best to use Northeast Pearl Rice in many cases, but we usually don't pay so much attention to it), ginger slices, water, oil and salt. Appropriate amount
2
Take about half a bowl of rice and control the water, mix well with 2 small tablespoons of vegetable oil, 1 and a half teaspoon of salt and a little water, marinate for more than half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the porridge, making the rice soft, so it is not greasy.
3
Chop lean meat, preserved eggs and ginger for later use.
4
The tendon meat (the tendon meat tastes the best in this porridge, but of course other pork lean meat can also be used) is slightly boiled in boiling water to remove the fishy smell, add a piece of ginger and a little cooking wine, and then remove it for later use.
5
Put a lot of water in a large soup pot and bring to a boil over high heat. (Note that the water used to cook porridge must be fully boiled before various ingredients can be added!) When the water boils, add the marinated rice and part of the chopped preserved eggs (first add some preserved eggs, chop them, and cook them with the rice. The preserved eggs will melt and the taste will be integrated into the porridge.) When the water boils, add the marinated rice and part of the chopped preserved eggs (first add some preserved eggs, chop them, and cook them with the rice. The preserved eggs will melt and the taste will be integrated into the porridge.) After cooking for about 1 and a half to two hours, add a little ginger, the remaining preserved eggs and the previously processed lean meat back into the porridge, cook for about another half hour, and then turn off the heat.
6
The rice is marinated, so you can add salt to the porridge. Of course, if you have a heavy mouth, you can add it appropriately. Cooking porridge tends to stick to the bottom. Don't use a spoon to pull the bottom of the pot and stick to the skin when cooking or when serving it at the end, unless you have a unique taste-like to drink burnt porridge, hey!
7
After cooking the porridge, you can make some favorite snacks to go with it. It is a kind of enjoyment in summer!!