congee with pork and century
By AmelyBode
There is nothing to say about today's subversive preserved egg and lean pork porridge. It is just like the fish-flavored shredded pork in the vegetable world and the sweet and sour pork ribs in the meat world. Everyone knows it, and its position in the porridge world is hard to shake. How about it? It's hard to say that it's too cold to be high? Because it's famous, it's because it's too bad to be paid attention. In order to end all scandals, I hereby declare that the following practices are just our family's practices and do not represent the entire porridge industry. Thank you ~~
Recipe Recommendations
- rice appropriate amount
- Jiang together
- preserved eggs two
- salt appropriate amount
- lean meat together
- salty and fresh
- pot
- several hours
- ordinary
Steps for congee with pork and century
1
Rice (I use the Yellow River rice that is our specialty here, which is even more delicious than Northeast rice) Add a spoonful of cooking oil and appropriate amount of water and soak it for more than an hour; one piece of ginger; two preserved eggs (preserved eggs); appropriate amount of salt; one piece of lean meat (about 200 grams); one spoon.
2
Add two slices of ginger in warm water in the pot, add the meat and blanch until the skin of the boiled meat turns white, and remove it for later use.
3
The preserved eggs are diced separately and the ginger is diced into minced pieces (the two preserved eggs I used are ordinary on the right and lead-free on the left. As you can see from the picture, the one on the right is more beautiful in color, good in solidification, and lead-free. It's not as good as it looks, but it's healthier. Choose according to your preference).
4
Add water to the pan and lay the spoon on your back on the bottom of the pan.
5
Add the soaked rice, blanched and washed meat pieces, a spoonful of salt, half of the shredded ginger, and a diced preserved egg. Bring to a boil over medium heat and then cook over low heat for about an hour.
6
Take out the meat and tear it up.
7
Continue to put the minced meat, remaining preserved eggs and shredded ginger into the porridge and cook for about 15 minutes.
8
Sprinkle with chives or shredded coriander and serve in a bowl.congee with pork and century Make Tips
Deeply "Pepper" Awaiting: 1. Placing a spoon at the bottom of the pot is to prevent sticking; even with the spoon, you still need to stir occasionally, especially if you added some glutinous rice to the porridge. 2. Blanching the meat in warm water is to force the blood out of the meat to the maximum extent. 3. Soaking the rice in oil in advance makes it easier for the rice to soften when cooking porridge; you can also use a food processor to grind the rice a bit. 4. The ratio of rice to water can follow the usual ratio for cooking porridge.