congee with pork and century

By VicentaLakin

congee with pork and century

Recipe Recommendations

  • rice appropriate amount
  • preserved eggs of 2
  • pork tenderloin 1 small piece
  • Jiang few slices
  • salt appropriate amount
  • beef noodles appropriate amount

Steps for congee with pork and century

  • Make congee with pork and century step 0
    1
    Put water in the pan, put a few slices of ginger to boil, and cook for a while.
  • Make congee with pork and century step 1
    2
    Put the pork tenderloin a boiling water pot and cook it.
  • Make congee with pork and century step 2
    3
    Remove the cooked pork tenderloin and cool.
  • Make congee with pork and century step 3
    4
    Put the preserved eggs in a bowl and break them with your hands. (In the past, I used to use a chopping board to cut, but the stick knife and chopping board were all preserved eggs. It was better to use my hands directly.)
  • Make congee with pork and century step 4
    5
    The cold pork tenderloin is shredded by hand.
  • Make congee with pork and century step 5
    6
    Put water in the pan to boil rice. I use cooked rice that was used to make porridge when it was bad. If it was raw, just boil the rice into porridge first.
  • Make congee with pork and century step 6
    7
    Boil the rice for a while, add the pork and preserved eggs. Stir with a spoon on high heat for a while, turn to low heat and simmer for 20 minutes. Finally, add salt and beef powder to season.

    • congee with pork and century Make Tips

    1. A little rice can make a big pot of porridge. Don't use too much rice, which will end up becoming a burden.
    2. If the porridge is not thick enough, just scratch the starch. (Restaurants use starch hooks)
    3. You can also cut shredded ginger and chopped green onion, depending on your personal preference.
    4. Because there was less water when making rice last time. So freeze the bad rice and make porridge. So I save a lot of time for preparing porridge.
    5. Simple and economical. Preserved egg porridge that can be made for breakfast or lunch. My favorite. Make sure you eat slowly with a spoon to taste it.〔⌒~⌒〕

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