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

Congee with Minced Pork and Preserved Egg

Introduction:

"Recently, I've been obsessed with cooking porridge to nourish my body, and there are many changes. The taste is endless. Especially when I have time for breakfast, I'm willing to spend half an hour cooking a pot of delicious and nutritious porridge. Compared with fried junk food, porridge is much better."

Production steps:

Step 1: 200g raw rice (soaked 30 minutes in advance, I put it in the refrigerator the night before), 100g lean meat, and 1 preserved egg (called Songhua in the North).

Step 2: put rice and lean meat into casserole, take out the lean meat after it is cooked, and stick it to the end with chopsticks.

Step 3: cut the lean meat and pine flowers into small cubes.

Step 4: continue to boil the rice in the pot until it is thick.

Step 5: after the rice is thick in the pot, put in the prepared preserved egg and lean meat, mix well and turn off the heat.

Step 6: it's done.

Materials required:

Rice: 200g

Lean meat: 100g

Preserved egg: 1

Note: soaking rice in advance can reduce the cooking time and save fire. Moreover, the rice grains are sweeter and the preserved egg can not be cooked for too long, which will release toxins. If the lean meat is fished out from the middle, the meat will be cooked too old, which will affect the taste

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Pi Dan Shou Rou Zhou