Ingredients:
rice,150g
lean pork(leg pork is preferred),50g
preserved egg,2
rice,150g
lean pork(leg pork is preferred),50g
preserved egg,2
Condiments:
chopped ginger,15g
cooking oil,5ml
chopped scallion,proper amount
salt,proper amount
chopped ginger,15g
cooking oil,5ml
chopped scallion,proper amount
salt,proper amount
Directions:
1.Clean the rice and soak with water for half an hour,adding a little salt and cooking oil.
2.Chop 1 egg to pieces while chunks to another one.
3.Scald the lean pork with boiling water until the color changes,then get out.
4.Pour enough water to a pot,put in rice,egg pieces,scalded pork and chopped ginger when boiling,and bring to a boil again.
5.Cover the lid,turn down the gas,simmer for 1 hour,stir often in case it sticks to the base and watch out the spills.
6.When the congee gets thick,get out the pork and shred.
1.Clean the rice and soak with water for half an hour,adding a little salt and cooking oil.
2.Chop 1 egg to pieces while chunks to another one.
3.Scald the lean pork with boiling water until the color changes,then get out.
4.Pour enough water to a pot,put in rice,egg pieces,scalded pork and chopped ginger when boiling,and bring to a boil again.
5.Cover the lid,turn down the gas,simmer for 1 hour,stir often in case it sticks to the base and watch out the spills.
6.When the congee gets thick,get out the pork and shred.
7.Put in shredded pork and egg chunks,stew for another 10 minutes,season with salt,and garnish with chopped scallion.Dish done.
Original from http://blog.sina.com.cn/s/blog_4ab35d0b0100c79s.html
2 comments:
Teach us how to cook Kung Po chicken Please!
my favorite dish in the morning! reminds me of hong kong...
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