Braised Double Belly Pot Pumpkin Congee

Name: Braised Double Belly Pot Pumpkin Congee
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Rice; 60g Pork belly; 50g Tripe; 2200ml water; 1/2 pumpkin; 80g Sandwich Cuttlefish Ball; 1 piece egg; 3 slices ginger; 3~4s shallot; 1 teaspoon salt; Some Peanut oil; 1 teaspoon Chicken noodles

by Rice is coming

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

This porridge is very easy to cook, because the main ingredients used are braised pork belly and tripe from the supermarket, and the pumpkin is also easy to handle. It can be said to be a lazy porridge. . . A hard-working office worker returns home for a hard day and cooks simple and nutritious meals to reduce fatigue and leave more energy to do other things. . .

Braised Double Belly Pot Pumpkin Congee

1. Cut the cuttlefish ball into slices, and cut the marinated pork belly and tripe into thin strips, because the thicker pieces are bought from the supermarket

Braised Double Belly Pot Pumpkin Congee recipe

2. Wash the ginger and green onion and cut into shredded ginger and green onion

3. Wash the pumpkin, peeled and diced

4. Wash the rice, put it in a pressure cooker, put the pork belly and tripe together, and pour 2200ml of water

5. Cover and boil over high heat, add diced pumpkin

6. Pressurize and cook for another 12 minutes, then put the pot in the sink and pour water to cool down to decompress

7. Beat the eggs into egg liquid, fry them into omelets and shred them

8. After the decompression is complete, open the lid and add shredded egg, cuttlefish balls, salt and oil, boil the porridge again, mix all the ingredients and serve.

Tips:
Use a pressure cooker to cook it and stare at it from time to time. Don't worry about it. This porridge is really easy and worry-free, and the ingredients can be prepared the night before and cooked the next morning.