Boilthe rice.Ingredients:Lean meat(about one piece,preferably tendon meat for better taste),Duck eggs(two, non-lead duck eggs, healthier and less bitter),Ginger(one piece), enough water, salt and oil to taste.To make a delicious and tender rice congee with pickled duck egg and lean meat, here are the key steps:

Rice from Northeast China(round and short grains) should be used for the best texture when cooked.Wash about half a cup of rice, then mix it with two tablespoons of oil, 1.5 teaspoons of salt, and a little water (two teaspoons). Marinate for at least half an hour; worry not, as the oil will evaporate during cooking, making the rice tender without being greasy.

Use lean meat or marinated lean meat for the congee, it doesn't matter which part of the pork, just keep it in one piece (about the size of a palm, 1-2 cm thick).

If using lean meat to make the congee, briefly boil the meat in boiling water first, then wash it.If you prefer to use marinated salted pork, prepare it by rinsing and drying a piece of pork, sprinkling two to three teaspoons of salt on it, spreading it evenly, and refrigerating it (in the non-freezing compartment) for 12 hours or longer.Place a large pot with plenty of water on high heat until it boils, then add the meat chunks and ginger slices. After the meat has cooked slightly in boiling water, sealing its juices inside, continue to boil until the water returns to a boil again before adding the marinated rice and a chopped duck egg.Boil for 20 minutes over high heat, then reduce to low heat and cook for 1.5 hours.After one hour and a half of cooking on low heat, add the second chopped duck egg, remove the cooked meat from the congee with a fork, shred it into strips, and return both the meat and the second duck egg to the pot to cook for the last 30 minutes before turning off the heat.

The second duck egg should be added half an hour before turning off the heat. It will soften without having a bitter taste by this time. The meat, cooked in boiling water initially, retains some freshness and shredded just before the end of cooking enhances its flavor.This congee is naturally flavorful and easy to digest, no need for additional salt.

If the congee starts to stick at the bottom, do not use a spoon to scrape it; this can give it a burnt taste. Instead, we usually place a light soup spoon in the pot with the congee to prevent sticking.

Boil and cook as described, the second duck egg will be both soft and non-bitter by the end of cooking, providing additional flavor and texture when eating the congee.Add the second century egg half an hour before turning off the heat, as it can be cooked to be free of lime flavor and become soft and smooth in half an hour. You can enjoy the century egg while eating the porridge.

This method does not require adding salt, making the porridge taste good and easy to digest.If the porridge sticks at the bottom of the pot, do not scrape it with a spoon as it will give the porridge a burnt smell. Alas usually place a light small ladle in the pot.StewLet the ladle simmer together with the porridge; during the boiling process of water, the ladle can also stir to prevent the porridge from sticking to the bottom.