皮蛋瘦肉粥（Congee with Minced Pork and Preserved Egg）.docVIP

皮蛋瘦肉粥（Congee with Minced Pork and Preserved Egg） The easiest way! Some materials: Preserved egg 2, lean meat 150 grams, rice 100 grams. Some seasoning: Salt, monosodium glutamate, pepper, chopped green onion. To practice: 1, wash the rice dip slightly; preserved egg chopped; meat washed chopped, with soy sauce, wine, onion ginger marinate for half an hour. 2, pot boil water, pour rice, porridge until the paste, add lean meat and preserved eggs, cook for about 10 minutes. 3, and finally add salt, monosodium glutamate, pepper, green onion, boil, you can flameout. You experience: Such as sprinkle some broken fritters, more flavor. Complex practices are also the most authentic practices! Congee with Minced Pork and Preserved Egg The porridge: 1 pieces of material meat (pig tendon meat is the best preserved egg (2), lead-free preserved egg, a more healthy, two lime taste not so large), 1 pieces of ginger, plenty of water, some oil and salt. Operation process: Pick 1. meters: porridge with rice is best to use the northeast rice, is a short round pearlmillet, cook the porridge special foam. 2. rice porridge should be pre salted: about half a bowl of rice, wash clean, use 2 tablespoons of oil, 1.5 teaspoons of salt and less water (2 teaspoons) mix well, marinate for at least half an hour. Rest assured, although a lot of oil, but the oil will be in the process of cooking porridge volatile, so that the rice floss rotten, so it is not greasy. 3. meat porridge first with boiling water fishy or pickled into Bacon: porridge with lean meat or salty pickled, should not be too elegant a piece of meat which is a pig, anyway to keep a piece of meat dont cut (I generally use about palm, 1 ~ 2 cm thick one if a piece of pork, licensing, pig tendon meat taste better). If you use lean meat porridge, then the first with boiling water to lean slightly cooked, and then washed; if love salty pork porridge with salt, then cured bacon a day in advance, the method is as follows: a piece of pork,