Name: Champion and Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Rot; 250g Meter; 3000g Shimizu; 125g Pork liver; 125g pig heart; 125g Pork loin; 125g pig intestine; 125g Lean meat; 1 small piece ginger; 3 cloves garlic; Ground pepper; salt; starch; parsley; 1 tsp Salad oil

Champion and Congee

by Big flower watermelon melon

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

A famous porridge in Guangzhou that bodes well for college entrance examination students. According to legend, there was a Xinke champion in the Qing Dynasty who passed through Guangzhou on his way back to his hometown. He stopped for a while and wrapped his belly with a bowl of porridge. When he met a Yushi, he asked him to come with a bowl of porridge. Yushi asked curiously what it was. Shinke In order to show off his identity, the champion blurted out that he was "the champion and the first congee." It happened that Yushi's son was about to participate in the imperial examination, which happened to be a good omen.
There is more than one legend. There is also a legend about Lun Wenxu. As a child, due to his poor family, he used to grow vegetables and sell vegetables for a living. He sent vegetables to the porridge shop every day. The boss felt sorry for him and would use the leftover pork, pig intestines, and liver. Treat him to the white porridge. Later, when Lun Wenxu was the champion of high school, when Yijin returned to his hometown, he specially went to the porridge shop to thank the boss, and asked the boss to cook the porridge he used to eat. Because the porridge was unknown, Lun Wenxu believed that he was the top prize in high school because of the help of this porridge. , So it was taken as "the champion and the first congee." Nowadays, most of them are asking for auspiciousness. Many parents buy "Jidi porridge" for their children.

Champion and Congee

1. Soak the rice for half an hour, soak the tofu skin soft, slice old ginger and garlic

2. Water: Rice ratio is 12:1. Put water in the casserole and boil, then add the rice and tofu skin. After boiling, turn to low heat, add salad oil, low heat for about 30 minutes, turn off the heat and simmer for half an hour

3. Cut pork liver, pork heart, and pork loin into small pieces, shred the lean meat, add 1 teaspoon of starch to the liver, mix well

4. Pork large intestine, remove the white oil in the intestines, cook for 40 minutes and cut into small sections about 2 cm

5. Put the ingredients of steps 3 and 4, ginger and garlic slices into the bottom of the stewed porridge, sprinkle with minced pepper

6. After the high heat is boiled, the low heat is enough for 5 minutes. Pick up the pot and sprinkle with coriander

Tips:
1. Cooking the porridge first is the authentic Guangdong old fire porridge. Rice and meat are not put into the pot at the same time. The bottom and the ingredients are cooked separately. The bottom of the porridge is the bottom of the porridge. The ingredients are the same. Cook together for no more than 10 minutes. This kind of porridge is refreshing and not turbid, and everything tastes good. It doesn’t taste stale when it comes out;
2. The ratio of water to rice. I prefer a moderate ratio of 12:1; if you need thick porridge, you can use a ratio of 2:1; if it is gruel, the ratio can be 17:1.
The porridge is really delicious. But the photos of porridge are really hard to take.