congee with pork and century
By VicentaLakin
Recipe Recommendations
- northeast rice 100g
- front leg meat 35g
- preserved eggs of 2
- Jiang 1 block
- chives appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for congee with pork and century
1
Ingredients: 100g rice (preferably Northeast rice), 35g lean pork (preferably foreleg meat), 2 preserved eggs, 1 ginger, chives, salt, and peanut oil
2
First wash the rice clean, soak in water for 30 minutes, and add a little peanut oil to the water
3
add some salt
4
Chop ginger, chives, diced preserved eggs,(put the two preserved eggs separately),
5
Blanch lean meat with boiling water
6
Add about 1300ml of water into the pan, boil, and add rice
7
Lean meat blanched with water
8
One preserved egg diced
9
ginger
10
skimming off foam
11
After boiling over high heat for 10 minutes, turn to low heat and cook for about 1 hour, remember to stir halfway to prevent sticking to the bottom
12
At this time, take out the lean meat pieces
13
Use chopsticks to disperse into shredded pork
14
Use chopsticks to disperse into shredded pork
15
Add shredded lean meat to the porridge
16
Add the second diced preserved egg to the porridge at the same time and cook for about 10 minutes
17
add salt to taste
18
Add the chopped chives, and the fragrant preserved egg and lean meat porridge is ready