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

Congee with Minced Pork and Preserved Egg

Introduction:

Production steps:

Step 1: prepare materials

Step 2: clean the japonica rice, soak it in salt, oil and a little water, and marinate for 30 minutes

Step 3: after boiling, blanch the lean meat, pour out the water and rinse the foam on the meat

Step 4: put water in the pot and bring to a boil again. Then add lean meat and ginger slices

Step 5: bring to a boil over high heat and put in salted japonica rice and some diced preserved eggs

Step 6: cook over high heat for 20 minutes, stir at any time, skim the foam

Step 7: take about 1 to 1.5 hours to cook the porridge over low heat until thick

Step 8: tear up the lean meat with chopsticks

Step 9: put the shredded meat and the remaining preserved eggs into the porridge, simmer for 20-30 minutes until thick

Step 10: turn off the heat and season with salt and pepper

Materials required:

Japonica rice: moderate

Preserved egg: moderate amount

Lean meat: moderate

Ginger: right amount

Salt: right amount

Pepper: right amount

Oil: right amount

Note: Tips: 1, porridge rice and water ratio is very important, porridge rice and water ratio of about 1:13, thick porridge ratio of 1:11, I put more, because to skim froth many times, so the water should be rich! Do not add water in the middle, otherwise it is difficult to guarantee the smooth and delicate taste. 2. To pay attention to stirring, so as not to paste the bottom of the pot, once the paste, do not care about it, because the bottom of the pot scraped up the whole porridge paste flavor!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou