Recipe, preserved egg and lean meat congee

Recipe, preserved egg and lean meat congee

Details of ingredients

Practice steps of congee with preserved egg and lean meat

Tips

Main material
  • Rice left
accessories
  • 2 preserved eggs
  • Right amount of pork tenderloin
mixed ingredients
  • Proper amount of ginger
  • Pepper right amount
  • Salt content
  • Proper starch
  • Proper amount of chicken essence
  • Proper amount of cooking wine
  • Rice left
  • 2 preserved eggs
  • Right amount of pork tenderloin
  • Proper amount of ginger
  • Pepper right amount
  • Salt content
  • Proper starch
  • Proper amount of chicken essence
  • Proper amount of cooking wine
  • Salty taste
  • Cooking process
  • Half an hour
  • Simple difficulty
  • if you don’t have time, you can use raw rice to cook white rice porridge, but if you don’t have time, you can also use the rice steamed the night before, in fact, the taste is almost the same
  • cut pork tenderloin into thin shreds, add some cooking wine, salt and starch, mix well, marinate for 10-20 minutes, make water in the pot, boil the water, then put in the marinated shredded pork, and take out after the cut
  • Recipe, preserved egg and lean meat congee 3 dice the pine blossom (preserved egg) and cut the ginger into pieces. Set aside
  • Make water again in the pot a6, put rice in the water after boiling, and slowly cook to the thick white rice porridge
  • add shredded pork, diced preserved egg and ginger powder to the rice porridge, mix well, cook for about 10 minutes, add some salt, white pepper and chicken essence before leaving the pot, and turn off the fire after mixing well
Article Categories:
Pork Tenderloin

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