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

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: clean the rice

Step 2: add proper amount of water and press the cook button to cook slowly

Step 3: dice the pork

Step 4: add a little yellow rice wine, salt and white pepper to marinate

Step 5: cut the preserved egg in half, pick out the yolk and put it on the side plate

Step 6: dice the preserved egg

Step 7: when there is a thin layer of rice oil on the surface of the porridge, pour in the pickled diced chicken and cook for 3 minutes

Step 8: add the diced and yolk and cook for 3 minutes

Step 9: add appropriate amount of salt and chicken essence, stir well and turn off the fire

Materials required:

Rice: 80g

Pork: 80g

Preserved egg: 1

Salt: right amount

Chicken essence: appropriate amount

Yellow rice wine: right amount

White pepper: right amount

Note: take out the yolk when you cut the preserved egg, otherwise it will stick to the knife

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou