Century egg and lean pork congee

Century egg and lean pork congee

　　Ingredients: Three century eggs, 6 liang (about 200g) of lean pork, one egg, dried tangerine peel, ginger, and a small amount of pepper. First, put one and a half century eggs, 3 liang of pork, ginger, and dried tangerine peel into the pot. Make sure to use hot water. Simmer until the congee is very soft and mushy. Then, remove the pork from the congee and shred it. Slice the remaining 3 liang of pork, marinate with an egg, salt, pepper, and oil for about half an hour. Chop one and a half century eggs, and shred the pork that was cooked in the congee. Put all the ingredients into the pot and simmer for ten minutes, adjust the salt to taste, and it’s ready.