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 kind of porridge very common in Guangdong, China. It uses preserved egg and salty lean meat cut into small pieces as ingredients. In the industry, it is called "thin preserved egg" or "flavored porridge". Preserved egg and lean meat porridge is very popular in Hong Kong. It must be available in all porridge noodle shops and Chinese restaurants. It's easy to make it at home, and it tastes good. "

Production steps:

Step 1: prepare preserved eggs, beef and shallots;

Step 2: wash the rice and soak it for half an hour;

Step 3: after boiling water, pour in the soaked fragrant rice, stir a few times, boil over high heat and turn to low heat;

Step 4: cut the beef into small pieces and marinate it with cooking wine, salt, soy sauce and pepper;

Step 5: chop the diced eggs and steam them;

Step 6: put water in the pot, boil the water, put in the salted beef, blanch the water to remove the fishy smell;

Step 7: cook the porridge until thick, add a little salad oil and keep stirring;

Step 8: add the boiled beef, steamed preserved egg and ginger powder, and continue to stir in one direction;

Step 9: after 5 minutes, add a little dried radish, add a little pepper, drop a little sesame oil and sprinkle a little scallion before leaving the pot.

Materials required:

Fragrant rice: right amount

Preserved eggs: 2

Beef: moderate

Dried radish: a little

Scallion: right amount

Cooking wine: a little

Pepper: a little

Soy sauce: a little

Ginger: two

Salad oil: a little

Salt: a little

Note: 1, with fragrant rice, the taste is better; 2, soak rice for half an hour before cooking porridge, not only save time, but also make porridge crisp, taste good; 3, boiled rice, will not paste bottom; 4, keep stirring when boiling, will produce a lot of rice oil, porridge crisp thick; 5, add a little salad oil after cooking, will make porridge bright color, taste smooth and tender; 6, preserved egg has a special flavor It'll be gone after steaming.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Pi Dan Shou Rou Zhou