Ingredients

Rice 150g

2 eggs

Pork 90g

Water moderate

Salt moderate

Chicken essence 1/4 tsp+1/4 tsp

Wine 1/2 tsp

Starch 1/2 tsp

Scented oil 1 tsp

Lean meat congee with skinned egg

Put the rice in a large bowl, add water and knead, wash and soak in water for 30 minutes



Step 1

Wash the soaked rice again, drain off the water and then pour it into a pot, add the right amount of water, the water is about twice the amount of water that is normally used to cook the rice. Cover the pot and press the switch to start cooking. The lid of the pot to move away from some gap to avoid pouncing on the pot, cooking to about 10 minutes after the porridge water is gradually thick, remove the lid of the pot from time to time with a spoon to stir the congee practice Step 5

Another pot, pour a small amount of water, boil the shredded meat into the chopsticks to disperse, cook until all the colors lighten congee practice Step 6

Strain out the water rinse to remove the froth, draining water Congee practice Step 7

The congee practice Steps 7

Steeled the meat from the pot, and then cut into small dices, and then cut into small pieces. It has a better texture.

2, according to their own home use is the rice cooker or cooker can adjust their own cooking time, cooking to the porridge water gradually thicker to stir with a spoon from time to time, so as to avoid the porridge stick to the bottom of the pot.

3, cook the shredded meat for a shorter time, all the shredded meat turned white after the fish out, long time the taste of meat is easy to old.