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 in the area of Hong Kong and Macao, but everyone knows it. Basically, this kind of porridge is available in restaurants, tea restaurants and even snack shops in alleys. My favorite food in Guangzhou is preserved egg and lean meat porridge. After I went home, I tried to make it myself several times, which was deeply loved by my family. Today's breakfast is to use the leftover rice porridge, and delicious steamed buns together to make a simple breakfast

Production steps:

Step 1: three preserved eggs

Step 2: dice

Step 3: slice the pork.

Step 4: add onion, ginger, salt, soy sauce, oil and pepper and mix well.

Step 5: about two bowls of rice left.

Step 6: add appropriate amount of water into the pressure cooker.

Step 7: marinate for about 20 minutes.

Step 8: about two bowls of rice left.

Step 9: add appropriate amount of water into the pressure cooker.

Step 10: after boiling the water, observe the rice flowers.

Step 11: add preserved eggs and cook for about 10 minutes.

Step 12: add salt to taste.

Step 13: finished product drawing

Materials required:

Pork: 50g

Preserved eggs: 3

Rice: 2 bowls

Soy sauce: moderate

Salt: right amount

Scallion: right amount

Pepper: right amount

Ginger: right amount

Note: pressure cooker porridge is very fragrant and glutinous. Try it, my favorite.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Shou Rou Zhou