Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, century egg and minced pork congee. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Century egg and minced Pork Congee is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Century egg and minced Pork Congee is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook century egg and minced pork congee using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Century egg and minced Pork Congee:

1. Prepare Ground pork
2. Take Century eggs
3. Take Uncooked rice
4. Make ready Water
5. Get Salt
6. Get some Black pepper
7. Get some Pepper salt

Instructions to make Century egg and minced Pork Congee:

1. Rinse the rice (roughly 3 times). Soak the rice in water for 30 minutes.
2. Peel century eggs, chop into small pieces.
3. Cook and mash ground pork in the pot.
4. Add water, uncooked rice into the pot. Put the lid on but don’t close it completely. Boil with medium heat then turn down to low heat, simmer for 15 minutes.
5. Put only 1/3 of the century eggs, salt and pepper into the pot, mix, continue to simmer for 5 minutes.
6. Finally, add the rest of the century eggs, pepper salt, mix gently. Turn off the heat.
7. Ready to serve! Enjoy! - Please subscribe to my YouTube Channel for more simple and delicious recipes! https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw

So that is going to wrap it up for this special food century egg and minced pork congee recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!