Skinny Pork Congee with Eggs

Nutrient content (per 100g)

Calories (kcal) 214.04

Carbohydrates (g) 35.71

Fat (g) 4.19

Protein (g) 8.86

Fiber (g) 0.55

Instruments

Rice?200.0g

Pine egg (duck egg)?100.0g

Cabbage?100.0g

Salt?5.0g

Pork (loin)?50.0g

Pork fat (lard)?3.0g

Detailed instructions

Methodology

Clean and drain lean pork, chop into minced pork and marinate with 1/2 teaspoon (3g) salt for 30 minutes.?

Shell the skinny eggs and cut into small pieces. Rinse rice, drain well, mix with oil and marinate for 5 minutes.

Add 500ml of water to the pan, add the minced pork and egg pieces and bring to the boil to release the oil (this process takes about 5 minutes).

Add the oil-soaked rice grains to the boiling water broth, cook on high heat for 30 minutes, then turn off the heat, cover and simmer.?

Serve with remaining salt (2g), white pepper and chopped scallions.?

Tips

Add a few drops of oil to the rice and soak it in, the oil will evaporate during the cooking process, making the rice more fragile and easier to "bloom.