Congee with Preserved Egg and Minced Pork皮蛋瘦肉粥

皮蛋瘦肉粥是一种广东省的地方传统著名小吃，皮蛋瘦肉粥营养丰富，以切成小块的皮蛋以及瘦肉为配料。不同地区的配料有所不同，有的人会在进食前加上香油及葱花，或者加葱花及薄脆

 『食材』

高汤（或水）1200g

米200g

瘦肉150g

皮蛋2个（切丁）

盐1勺匙

鸡精1/3勺匙

白胡椒粉1/4勺匙

葱花少许     

做法 ：

1. 将瘦肉洗净切块放入主锅内，以5秒/速度5切碎成肉糜，加入盐1/2勺匙和鸡精腌制，放置一旁备用
2. 将高汤和洗净的米放入主锅内，以100度/30分钟/逆转小勺烹煮
3. 将腌制好的肉糜、皮蛋、盐1/2勺匙、白胡椒粉放入主锅内，以100度/5分钟/速度1烹煮，结束后盛入容器内，撒上葱花趁热享用。
   

Ingredients

Stock (or water) 1200g

Rice 200g

150g lean meat

2 preserved eggs (diced)

1 tablespoon of salt

1/3 spoon of chicken essence

1/4 spoon of white pepper

A little chopped green onion

Direction

Wash and cut the lean meat into the mixing bowl, chop into minced meat at 5 seconds/speed 5, add 1/2 tablespoon of salt and chicken essence to marinate, set aside
Put the stock and washed rice into the mixing bowl and cook at 100 degrees/30 minutes/reversing a small spoon
Put the marinated minced meat, preserved eggs, 1/2 tablespoon of salt, and white pepper into the mixing bowl, cook at 100°C/5 minutes/speed 1, put it into the container, sprinkle with chopped green onion and enjoy .