Congee with Minced Pork and Preserved Egg
Some children don't like ginger, so I cut it into large pieces for easy cooking and picking out!
Step 1 . Prepare materials.
Step 2 . Wash the rice and put it into the rice cooker, add water and cook Congee.
Step 3 . Cut lean meat into shreds and marinate with cooking wine, salt, starch, and ginger shreds for later use.
Step 4 . Peel and cut Century egg into small pieces.
Step 5 . Wash and cut cilantro, scallions, ginger, and garlic for later use.
Step 6 . Add ginger and garlic when the Congee is ready. (To boil the ginger flavor)
Step 7 . Add Century egg and cured shredded meat.
Step 8 . Add another spoonful of lard. (I like lard for cooking Congee, which is more fragrant)
Step 9 . Add chopped scallions and cilantro.
Step 10 . Add seasoning salt and chicken essence.
Step 11 . Chen, another bowl and a plate of Cantonese sausage, it's really great!
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