Champion and Congee

Name: Champion and Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 25g Pork belly; 25g Lean meat; 25g Pork liver; 20g Fried fritters; Some salt; 5g Chopped green onions; 5g Coriander

by Mingya Food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

According to legend, this porridge is related to the Ming Dynasty Guangdong talent Lun Wenxu. Legend has it that when Lun's family was very poor when he was young, he sold vegetables for a living. The porridge vendor next door pityed his young and cherished his talent. In the name of buying vegetables every noon, he sent a load of vegetables to the porridge vendor's house every noon. After the delivery of the dishes, the porridge vendor treats them with white porridge made of pork balls, pig vermicelli, and pork liver. They are entitled to lunch. Later in Lun's High School, thinking of the favor of the porridge seller, he returned to his hometown to eat a bowl of porridge that the porridge seller gave him back then. Because this porridge is unnamed, Lun Shi gave it the title "Jidi" and wrote it on a plaque. The name "Hedi Congee" spread throughout Guangzhou from this.

Ingredients

Champion and Congee

1. Wash the rice and soak for 30 minutes in advance.

2. Wash the lean meat and slice it for later use.

3. Slice cooked pork liver for later use.

4. Slice cooked pork belly for later use.

5. Chop fried dough sticks and set aside.

6. Mince coriander and set aside.

7. Mince the green onions and set aside.

8. Add water to the pot and bring to a boil. Add rice and simmer until thick. Add the main ingredients and simmer for about 10 minutes. Add chopped green onion, ground coriander and salt to taste.

9. With secret pork floss, it is nutritious, healthy and more delicious.

Tips:
1. The lean meat slices can be evenly grasped with starch.
2. If it is raw meat, raw pork liver, or raw pork belly, add cooking wine and ginger slices in boiling water to blanch them.
3. Cooking wine can well remove the peculiar smell of pork and animal internal organs.
4. Pork, pork liver and pork belly have the functions of nourishing qi and blood and nourishing the kidney.