Congee with preserved egg and shredded pork
By CristianDach
Fragrant, fresh and soft porridge with scallops, preserved eggs and shredded pork (improved version)
Recipe Recommendations
- rice 2 and a half cups
- preserved eggs of 2
- lean meat appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- ginger appropriate amount
- paste pepper powder appropriate amount
- green onion appropriate amount
- scallops few grains
- salty and fresh
- cook
- half an hour
- simple
Steps for Congee with preserved egg and shredded pork
1
Wash the rice, add small spoonfuls of salt and oil and marinate for 10 minutes. Soak the soft pork in hot water with Yao Zhu, cut into large pieces of rice, add rice, and place it in a pressure cooker to cook. Pour water one or two times more water than when cooking rice.
2
Bring to a boil over high heat and turn to low heat for 10 minutes. Turn off the heat (pour some cold water and cover the pan to open it quickly). Open the lid of the pot, take out the meat pieces and shred them, add the pepper powder, fish sauce, salt, and oil and mix well.
3
Re-fire the fire, add in the preserved egg pieces and shredded ginger, and cook over low heat. Stir with a spoon.
4
Add the flavored shredded pork and chopped green onion, and season with oil, salt, and fish sauce.
5
Add some paste pepper powder when eating it will make it more fragrant.
6
The fragrant and soft congee with preserved egg and shredded pork is out of the pot. Everyone has to eat the hot congee while it is hot.Congee with preserved egg and shredded pork Make Tips
1. After marinating the rice with oil and salt, it becomes softer and more tender, sweeter, and absorbs flavors more easily.
2. A congee base simmered with lean meat cubes and dried scallops is more savory and aromatic than a plain white congee base. Adding shredded meat mixed with salt and fish sauce yields a texture that is more tender and smooth, and a flavor that is richer compared to using sliced meat.