Preserved Egg Pork Congee
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Instructions
Ingredients
1
Soak rice for 30 minutes or freeze until easily crushed, set aside.
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2
Cut preserved eggs into thin slices about 1mm thick.
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3
Marinate shredded pork with egg whites, a little ginger shreds, light soy sauce, white pepper, cornstarch, and red date shreds for sweetness.
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4
Add rice to boiling water, stir continuously to prevent sticking.
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5
Once water boils again, stir less, add preserved eggs, switch to medium heat, and keep pot half-covered to avoid overflow.
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6
Simmer for about 15 minutes until rice grains fully burst.
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7
Add salt and white pepper, then add the marinated pork and scallions, let the boiling congee cook the pork through.
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8
Turn off the heat, garnish with extra scallions, and serve.
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