How to make traditional Cantonese preserved egg and lean meat porridge

Traditional Cantonese century egg and lean meat congee is a very common recipe that many people know how to make. It is very easy to eat with rice, does not use many ingredients, and has immeasurable nutritional value. It can be eaten with staple foods and can also provide the body with a variety of nutrients. You must learn this good recipe for rice!

1. Prepare ingredients such as lean meat and preserved eggs. It is recommended to choose Shandong pearl rice, which makes the porridge smooth and soft.

2. Do not cut the lean meat, prepare it as a whole piece. Spread 1.5 teaspoons of salt evenly on the lean meat and marinate in the refrigerator for more than 4 hours.

3. Wash the rice, soak it in 1 bowl of water, then add 2 spoons of oil and a little salt. After mixing well, soak the rice for 30 minutes. Although a lot of oil is used, the oil will evaporate during the cooking process, making the rice soft and mushy, so it is not greasy.

4. Peel the preserved eggs and chop the green onions and ginger for later use.

5. Boil half a pot of water over high heat.

6. After the water boils, add the ginger and marinated lean meat. Do not turn down the heat. When the meat is put into the boiling water, the outer part will be cooked and hardened by the heat, sealing the gravy inside. In this way, the meat will not be unpalatable even after being cooked into porridge.

7. Skim off the blood foam to ensure the sweetness of the porridge base.

8. After the water boils again, cut 1 preserved egg into 8 pieces and put the rice and preserved egg into the pot. And the first preserved egg is chopped and cooked with porridge and rice. The preserved egg will melt and blend into the flavor of the porridge.

9. Use high heat first, then low heat, and make sure the heat is sufficient: After the water boils and the ingredients are added, cook on high heat for 20 minutes, then turn to low heat and cook for 1.5 hours. If the heat is sufficient, the porridge will be soft, tasty and easy to digest.

10. After cooking on low heat for 1 hour, take out the lean meat from the porridge, tear it into shreds with chopsticks, and put it back into the pot. Because the meat is cooked when the water is boiling, it still retains a certain freshness. It tastes especially good when you tear the meat into shreds and put it back into the porridge.

11. Chop the second preserved egg into small pieces, pour it into the pot and cook for the last half hour, then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the fire. This will allow the second preserved egg to be cooked without the lime taste and become soft and smooth, so you can also taste the preserved egg when eating the porridge.

12. Finished product, serve in bowls.

If you want to eat nutritiously and healthily, cooking by yourself is undoubtedly the best choice. The traditional Cantonese-style preserved egg and lean meat porridge is easy to make and provides us with more choices.