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

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: pick rice: rice for porridge is best made of northeast rice, which is round and short pearl rice. The porridge is especially soft.

Step 2: marinate the rice in advance: after washing about half a bowl of rice, mix it with 2 tbsp oil, 1.5 tbsp salt and a little water (2 tbsp). Marinate it for at least half an hour. Don't worry, although you use a lot of oil, the oil will volatilize in the process of porridge cooking, making the rice rotten, so it's not greasy.

Step 3: the meat of porridge should be boiled with boiling water to remove the fishy smell, or salted into Bacon: lean meat or salted lean meat should be used for porridge, and it is not necessary to pay too much attention to which piece of pork is, in short, a whole piece of meat should not be cut (I usually use a piece of pork about palm size and 1-2 cm thick, if conditions permit, pork tendon meat is better). If you use lean meat to cook porridge, you should first use boiling water to cook lean meat slightly, and then wash it; if you like to use salted pork to cook porridge, you should marinate salted pork one day in advance. The methods are as follows: < br > wash a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt, evenly smear it on the meat, put it in the lower compartment of the refrigerator (that is, the preservation compartment that will not freeze) and marinate it for 12 hours or more It tastes good.

Step 4: the water for cooking porridge should be fully boiling before putting materials: put a lot of water in the big soup pot and boil before putting materials. When the meat is in the boiling water, the outside part of the meat will be cooked and hard, and the gravy inside will be sealed, so that the meat will not taste bad after the porridge is cooked. Then when the water boils again, the salted rice and a chopped preserved egg will be laid. When the first preserved egg is chopped, the porridge will be cooked with the rice, and the preserved egg will melt into the taste of the porridge.

Step 5: first high fire, then low fire, the heat should be enough: water boils, under the material, first high fire boiling for 20 minutes, and then turn to low fire boiling for 1.5 hours, the heat is enough, the porridge is soft, tasty and easy to digest.

Step 6: texture processing of porridge: after turning down the heat and cooking for 1.5 hours, chop up the second preserved egg. At the same time, remove the lean meat from the porridge, pull it with chopsticks, tear it into silk, put it back into the porridge with the second preserved egg, cook it for the last half hour, and then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked half an hour without lime taste, and at the same time become soft and smooth. You can also eat preserved egg when eating porridge. Because the meat is boiled with water, it still keeps a certain delicious taste. Tear it into shreds and put it back in the porridge, which is very delicious.
The porridge cooked in this way does not need to be salted. It is delicious and easy to digest. If the porridge is a little sticky, please don't use a spoon to scratch the sticky skin of the bottom of the pot, or the porridge will have a paste flavor. We usually put a light spoon in the bottom of the pot to cook with the porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

Materials required:

Lean meat: 1 piece

Preserved eggs: 2

Ginger: 1 yuan

Water: moderate

Oil: right amount

Salt: right amount

Note: smaller preserved eggs will be better

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Pi Dan Shou Rou Zhou