Cuttlefish and Mushroom Lean Pork Congee

Name: Cuttlefish and Mushroom Lean Pork Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Cuttlefish; 100g Lean meat; Some ginger; 2 pieces Shallots; Some Rice; 2 Shiitake Mushrooms; Some salt; Some Sugar; Some Corn flour; Some Soy sauce

by The happy days of Chen Xiaochu

4.9 (1)

Favorite

11

Difficulty

Easy

Time

1h

Serving

3

Cuttlefish is sweet in taste and has the effects of nourishing liver and kidney, nourishing yin and blood. It can be used to treat diseases such as amenorrhea caused by liver and kidney deficiency or blood deficiency and insufficient postpartum milk. For breastfeeding mothers, cuttlefish is a very beneficial health food. It not only promotes lactation and improves eyesight, but also prevents depression and breast cancer, and helps breastfeeding mothers to replenish blood and qi. It is best to add lean meat, peanuts, dates and other foods when cooking cuttlefish to promote milk production.

Cuttlefish and Mushroom Lean Pork Congee

1. First prepare three cuttlefish, a small piece of lean meat, and a few shiitake mushrooms.

2. Remove the white cuttlebone in the middle of the cuttlefish, and clean the fish eyes. Cut all the ingredients into small cubes, add oil, salt, sugar, light soy sauce, cooking wine, and ginger to mix well and marinate; add oil, salt, sugar, light soy sauce and starch to marinate the lean meat;

3. Soak the rice in advance, then boil on high heat, turn to medium and low heat and cook for about 30 minutes, cook until the rice cracks and the porridge thickens