Congee with Minced Pork and Preserved Egg(pi dan shou rou zhou )

Congee with Minced Pork and Preserved Egg

Introduction:

"A bowl of preserved egg and lean meat porridge is always my best choice when I go to the porridge shop. It is fragrant, soft and smooth, full and warm. The q-ball of preserved egg and the smooth and tender of lean meat are accompanied by the fragrance of porridge, which makes people feel satisfied with such a bowl of porridge. A suitable man should be just like this. He is gentle and delicate, warm and can be accompanied by time without getting tired of it. "

Production steps:

Step 1: put the rice into a large bowl, rub it with water, wash it, and soak it in water for 30 minutes.

Step 2: wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water. The amount of water is about twice that of cooking. Cover the pan and press the switch to start cooking.

Step 3: after the lean meat is soaked in bleeding water, rinse it, cut it into shredded meat, add appropriate amount of salt, 1 / 4 spoon of chicken essence, cooking wine and starch, stir well and marinate for 10 minutes.

Step 4: peel and dice the preserved egg.

Step 5: after the porridge is boiled, remove the lid of the pot to leave a gap to avoid flapping the pot. After boiling for about 10 minutes, remove the lid of the pot and stir it with a spoon from time to time.

Step 6: add a small amount of water into another skillet, bring to a boil, then put the shredded meat in, use chopsticks to disperse, and cook until all the colors are lighter.

Step 7: rinse with warm water to remove the foam and drain the water.

Step 8: cook the porridge until the rice is completely cooked. When the porridge water is thick, add shredded meat, preserved eggs, 1 / 4 spoon of salt and chicken essence, and cook for about 1 minute. Stir with a spoon, add sesame oil, stir well and serve.

Materials required:

Rice: 150g

Preserved eggs: 2

Lean pork: 90g

Water: moderate

Salt: right amount

Chicken essence: 1 / 2 spoon

Cooking wine: 1 / 2 spoon

Starch: 1 / 2 spoon

Sesame oil: 1 teaspoon

Precautions: 1. The lean meat is pickled with seasoning in advance, and has a salty taste. Finally, it tastes better after being cooked with porridge. 2. When cooking, you can adjust the cooking time according to whether you are using an electric rice cooker or a cooking pot. When the porridge is gradually thicker, you need to stir it with a spoon from time to time to avoid the porridge sticking to the bottom of the pot. 3. It takes a short time to cook the shredded meat. When the shredded meat turns white, it can be fished out. The taste of the meat is easy to get old after a long time.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou