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

Congee with Minced Pork and Preserved Egg

Introduction:

"[preserved egg and lean meat porridge] is a classic porridge in Guangdong, which is well known by everyone. I remember when I was a child, whenever we stayed up late or had a fire, my mother would cook "preserved egg and lean meat porridge". My mother said: "preserved egg and lean meat porridge can clear away heat and eliminate false fire." Preserved egg and lean meat porridge is not only because it is fragrant, soft and smooth, full and warm, but also because preserved egg and lean meat porridge can make people feel warm and taste their mother's taste. A bowl of preserved egg and lean meat porridge, along with the passage of time, feeling the warmth of home ~~~~~~

Production steps:

Step 1: prepare materials

Step 2: put salt, oil, cooking wine and starch into the lean meat slices, mix well and marinate.

Step 3: shell the preserved egg and cut it into pieces.

Step 4: the ratio of rice and water is 1:13, soak in water for more than half an hour.

Step 5: bring the rice and water in the earthen pot to a boil over high heat, then turn to a low heat.

Step 6: in the process of porridge cooking, stir with a spoon many times. On the one hand, it can prevent sticking to the bottom of the pot, on the other hand, it can make the porridge water sticky and smooth.

Step 7: when the rice is thick, add the preserved egg and cook for 15 minutes.

Step 8: add shredded ginger.

Step 9: then add the marinated lean meat slices.

Step 10: turn off the heat when the lean meat is just cooked. Sprinkle with white pepper and scallion when tasting the preserved egg and lean meat porridge. These two can be selected according to the taste.

Materials required:

Rice: 100g

Preserved eggs: 2

Lean meat: 150g

Salt: 3 G

Cooking wine: 10ml

Corn starch: 5g

Olive oil: 10ml

Shredded ginger: 5g

White pepper: right amount

Note: 1, rice soaking in advance, on the one hand, porridge can save time, on the other hand, the taste is better. 2. The ratio of water to rice is 15:1. If you like thick porridge, you can use 12:1. 3. The lean meat is pickled in advance. Cantonese think that cooking congee with bacon can reduce the heat. Many Cantonese will marinate the meat one night in advance and use congee the next morning. I personally like the salted meat to taste sweet. 4. Porridge in tile pot is usually boiled over high fire - Mian silk is boiled over medium fire - the fire is over. 5. This [preserved egg and lean meat porridge] belongs to raw porridge, that is to say, after boiling the porridge water, put the material, so that the meat is tender and smooth.

Production difficulty: ordinary

Process: casserole

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou