【下火粥品】皮蛋瘦肉粥 Congee with preserved egg and lean po

食材
白粥粥底 Plain congee 約2千克/kg
皮蛋 Preserved egg 2隻/pcs
瘦肉 Lean pork 200克/g
鹽 Salt ½茶匙/tsp
胡椒粉 Pepper 少許/Some
生粉 Corn starc
油 Oil 1茶匙/tsp
薑絲 Shredded ginger 少許/Some
作法:
1 ：

皮蛋 切碎 Dice preserved eggs.
2 ：

瘦肉切粗絲，用鹽、胡椒粉、生粉及油醃15分鐘 Cut lean pork into thick shred. Marinate with salt, pepper, corn starch and oil for 15 minutes.
3 ：

煲滾粥底，下皮蛋、肉絲及薑絲細火煲10分鐘至熟透即成 Bring plain congee into a boil, add preserved eggs, shredded lean pork and ginger. Boil for 10 minutes until all ingredients are cooked.