congee with pork and century

1

Raw materials used.

2

It is best to wash the rice clean the night before and soak it in cold water overnight. It will be easier to boil.

3

Cut lean meat into small pieces and place it in boiling water for 5 minutes. Remove and cut into small pieces for later use. Pour away the water from the meat.

4

Peel the ginger and rub it into fine powder with a lint graper.

5

Pour the soaked rice into an electric rice cooker together with the rice soaking water, add appropriate amount of water, press the rice button until boiling, and add the chopped lean meat.

6

Add shredded ginger and stir well.

7

Cook for about half an hour, add diced preserved eggs and continue cooking.

8

After cooking for about another half hour, the porridge is very sticky. Add appropriate amount of salt and stir well. Turn off the heat, simmer for a few minutes to serve.

1. The rice used to cook preserved egg and lean pork porridge is very important. You must choose good rice, otherwise the taste of the porridge will be discounted!

2. The effect of adding a small amount of ginger is to effectively remove the fishy smell of meat and preserved eggs. If you don't like it, you can leave it alone.

3. If you use natural gas to cook porridge, it is recommended to boil it over medium to medium heat, so that the porridge will be more delicious.

4. If you want to have a more delicate taste, you can pick out the meat after cooking for about half an hour, dry it, tear it up, and then put it into the pot to cook again.

5. If you like porridge with the flavor of chopped green onion, wash the shallots, cut them into minced green onions and add them to give them a different flavor!