Ingredients: 2 eggs, 1OO grams of shredded pork, 1 frying pan, a little green garlic, 2 bowls of congee. Seasoning: 1 tsp salt, 1 tsp fresh chicken crystal, 1/2 tbsp cornstarch. Directions 1: Cut the skinny egg into cubes, cut the fritter into small pieces and set aside. 2: Marinate the shredded pork with cornstarch and a pinch of salt for 10 minutes. 3: Scald the shredded pork and remove it from the water. 4: Bring the congee to a boil and reduce the heat to low, add the skinny egg cubes, shredded pork, salt, and fresh chicken seasoning, and stir to mix well before removing from the heat. 5: Sprinkle with shredded garlic and fritter before serving. Cooking egg congee know-how: Cooking congee ingredients: lean meat 1 (pork tendon meat is best), 2 eggs (unleaded eggs, one is healthier, the second lime flavor is not so big), ginger 1, water enough, oil and salt moderate To cook a pan of sheepish and good taste of the egg salty congee, know-how is as follows: 1, pick rice: porridge with the best rice with the Northeast rice, is a short round pearl rice, cooked porridge is particularly soft; 2, cooking congee Rice should be pre-marinated: about half a bowl of rice after washing, with 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons), marinated for at least half an hour, rest assured that, although a lot of oil, but the oil will be evaporated in the process of cooking congee, so that the rice rotten, and therefore not greasy, 3, the meat for porridge should be boiled in boiling water to remove the fishy, or marinated in salted meat: congee with lean meat or marinated in thin salted pork, do not have to look too much into which piece of meat, but in any case, to the pig's! Which piece of meat, in short, to keep a whole piece of meat do not cut (I generally use about the palm of the big, 1-2 cm thick piece of pork, if the conditions permit, with pork tendon meat better taste). If you want to use lean pork to make porridge, cook the lean pork slightly in boiling water and then rinse it. If you prefer to use salted pork to make porridge, marinate the salted pork a day in advance as follows: rinse the pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to marinate it for 12 hours or more to make it flavorful; 4, to cook the porridge, keep it whole without cutting into pieces (I usually use a piece of pork about the size of the palm of my hand - 2cm thick). flavor; 4, cook the porridge in water that comes to a full boil before adding the ingredients: put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped egg, and this first egg chopped under the congee and the rice with the cooking, the egg will melt, into the porridge in the flavor of the congee. 5, the first big fire, after the small fire, the fire to be enough: the water boiled, under the material After the water boiled, under the material, first large fire to cook for 20 minutes, and then turn to small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest; 6, the texture of the porridge processing: in the turn of the small fire to cook for 1 hour and a half, the second egg is also chopped up, and at the same time, the cooking in the porridge in the lean meat out, with chopsticks to pull, tear into a silky, and the second egg back into the porridge, with the cooking for the last half an hour, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the congee, half an hour can be the second skin egg cooked not only lime flavor, but also become soft and smooth, eat congee can also be eaten with the skin egg, and the meat because of the boiling water under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially delicious. The porridge cooked in this way does not have to be salted, good flavor, and the fire, easy to digest. If the congee is a little sticky bottom, please do not use a spoon to pull the bottom of the sticky skin, or the congee will have a paste flavor, we usually put a light spoon in the bottom of the pot with the congee with the boil, the water boiling process, the small spoon was also driven, you can prevent the congee cooking sticky bottom. Congee ingredients: lean meat 1 piece (pork tendon meat is best), 2 eggs (lead-free eggs, a healthier, two lime flavor is not so big), ginger 1 piece of water enough, oil and salt in moderation. To cook a pot of good flavor of the eggs salty lean meat porridge, the tips are as follows: 1, pick rice: porridge with the best rice with the Northeast rice, is round short pearl rice, cooked porridge is particularly soft; 2, cooking porridge rice to be pre-marinated: about half a bowl of rice rinsed clean, to be used in 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons) mixed well, marinated for at least half an hour, rest assured that, although using a lot of oil, but oil will be Don't worry, although you use a lot of oil, but the oil will evaporate in the process of cooking congee, so that the rice is rotten, so it is not greasy; 3, congee meat should be boiled in boiling water to remove the fishy, or pickled salted meat: congee with lean meat or pickled salted lean meat, do not have to pay too much attention to which piece of meat is a pig, in any case, to keep the whole piece of meat not to be cut (I usually use about the palm of the hand size, 1-2 cm thick a piece of pork, if the conditions permit, use pork tendon meat). (I usually use a piece of pork about the size of the palm of my hand, 1-1 cm thick.) If you want to use lean pork to cook porridge, cook the lean pork slightly in boiling water and then rinse it. If you prefer to use salted pork to cook porridge, marinate the salted pork a day in advance as follows: rinse the pork, wipe it dry, sprinkle 2-3 teaspoons of salt on the meat, spread it evenly, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to marinate it for 12 hours or more to get the flavor; 4. flavorful; 4, cook the porridge in water that comes to a full boil before adding the ingredients: put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the congee and rice with the same cooking, the skin egg will melt and blend into the taste of the congee. 5, the first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn the small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest; 6, the texture of the porridge processing: in the turn of the small fire to cook for 1 hour and a half, the second skin egg is also chopped up, at the same time cooked in the porridge in the lean meat fish out, chopsticks, torn into filigree, and the second skin egg together! Put it back into the congee and cook for the last half hour, then turn off the heat. The second egg half an hour before turning off the fire to add to the congee, half an hour can be the second egg cooked not only lime flavor, but also become soft and smooth, eating congee can also eat the egg, and meat because the water is boiling under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty. The porridge cooked in this way does not have to be salted, good flavor, and the fire, easy to digest. If the porridge is a little sticky bottom, please do not use a spoon to pull the bottom of the sticky skin, or the porridge will have a paste flavor, we usually put a light spoon in the bottom of the pot and porridge with the cooking, water boiling process, the small spoon is also driven, you can prevent the porridge cooking sticky bottom.