How to make Hong Kong style preserved egg and lean meat porridge

I always envy other people’s tables full of delicious food. So, here I will show you how to make Hong Kong-style century egg and lean meat congee.

1. Soak the rice in water for four hours.

2.1 When cooking porridge, stir it constantly at the beginning. After the water boils, you can prepare other ingredients.

3.2 Put the rice in the pot and cook it with cold water. This is very important. To make porridge, you must use cold water and raw rice to make the rice fragrant.

4.12 Put the preserved eggs and meat into the pot and steam them until cooked (the meat must be marinated with salt in advance).

5.21 Put oil in the pan and fry the fried dough sticks until crispy and set aside (whether fresh or overnight, they must be fried on low heat).

6.1 Continue frying until the chopped onion becomes golden and crispy, and the onion fragrance is fully integrated into the oil (do not let it become burnt, otherwise the oil will be useless).

7.2 Put the chopped green onion into the oil pan and fry slowly over low heat until fragrant, then turn the heat to minimum.

8.1 Set the filtered oil aside for later use.

9.2 Filter out the oil from the onions. Here you only need the oil and not the onions. The onions can be put aside for other foods.

10. Take out the steamed preserved eggs and peel them.

11.First use a knife to separate the preserved eggs.

12.1 Cut the egg yolks and egg whites into large pieces, especially the egg yolks. Do not crush the egg yolks, just cut them, otherwise the porridge will change color.

13.2 Separate the egg white and yolk of the preserved egg.

14. Take out the steamed lean meat and cut it into strips.

15. Pour the preserved eggs and lean meat into the cooked porridge base.

16. Cook the porridge over low heat, stirring constantly. Add shredded ginger when it boils for the first time.

17. Cook the porridge over low heat to bring out its fragrance, but be sure to stir it constantly to prevent it from sticking to the bottom of the pot. Add a little ice water (about two teaspoons, just to cool it down).

18. Cook until the porridge boils for the third time, then add mushroom powder and salt.

19. When eating, scoop the porridge into a bowl, add the fried dough sticks, coriander, and a few drops of scallion oil.

The health of the family is the biggest wish of housewives. So, do you also want to learn how to make this healthy and delicious Hong Kong-style century egg and lean meat porridge that I introduced today? Go make one for your family right away.