Wineshark Cooking Class - Congee with Salted Pork and Preserved Eggs 皮蛋鹹瘦肉粥

Ingredients (for 4):

• Preserved egg - 2 
• Pork meat - 150 g
• Salt - 1 tbsp
• Corn starch - 1/2 tbsp
• Oil - 1/2 tbsp
• Spring onion - 2 sprigs
• Rice - 2/3 cup
• Salt - 1/2 tsp
• Oil - 1/2 tsp

Procedures:

1. Cut the pork into slices, then marinate with 1 tbsp of salt for 2 hours.

2. Mix the rice with salt and oil and marinate for 20 minutes.

3. Boil 8 cups of water, and then add the rice in to cook under high heat for 1 hour.

4. Wash the salt off the pork, then drip dry and add corn starch to mix well. Then add the oil in. 

5. Turn off the heat and add in the pork. Loosen them and cover with lid to let it simmer for 10 minutes.

6. Cut the preserved eggs into pieces and add into the congee. 

7. Scoop the congee into serving bowl and sprinkle with chopped spring onion.