Lean meat, chives and black bean congee

Lean meat, chives and black bean congee

Lean meat, chives and black bean congee

How to make lean meat, chives and black bean porridge

100g rice 50g lean meat Accessories Chives as needed Fermented black beans as needed Salt as needed

1. Wash the rice. 2. Pour a large bowl of water into the casserole. 3. Bring to a boil over high heat, then simmer for 20 minutes.

4. While the porridge is cooking, prepare other ingredients: cut the green onion into sections, slice the lean meat, and take 10 grams of fermented black beans for later use.

5. When the porridge gradually becomes thick, add the lean meat and stir.

6. Add the fermented black beans into the pork belly and stir.

7. Add the scallion and a little salt.

8. Turn off the heat. Sprinkle the green onion leaves on top. Tips: Open the lid to check the porridge during cooking and stir it with a spoon from time to time to prevent it from sticking to the pot.

Introduction to the efficacy of lean meat, chives and black bean porridge

Chives, also known as winter onions, fire shallots, chives or four-season onions, belong to the genus Allium of the Liliaceae family. They are a perennial herb. Some say their origin is China, while others say it is West Asia.

Chives are bright green, with long hollow leaves and soft, fragrant stems. They contain a high level of volatile oils, which are quickly released into the air when cooked and heated, adding color, aroma and flavor to different dishes.