Liyu Lean Pork Congee

Name: Liyu Lean Pork Congee
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Standing fish; 1/2 bowl Wuchang Rice; 50g Lean meat; 5g ginger; 5g parsley; 5g shallot; 4 Scallops; 3g salt; 1g pepper

by Fire plated red leaves

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

If you come to Guangdong to taste local delicacies, you might as well start with a bowl of porridge. I like to put some sea ingredients in the porridge. This time I want to talk about not shrimp and crab shellfish, but a fish called yellow foot. Is it a bit of a surprise that it is called standing fish? This fish has high nutritional value, tender and sweet meat, and few bone spurs. It is safe to serve children; when cooking porridge, you must first fry the fish and then remove the fish, and the fish bones must not be put. Then, cook the porridge after boiling the bones and add some lean meat and scallops together. You will never think that when you cook a porridge, the whole room is full of fresh fragrance. The son eats such a delicious porridge with fish and lean meat in one go. After three bowls, he, it’s hard for him to eat so much food that is not delicious.

Ingredients

1 piece Standing Fish
1/2 bowl Wuchang Rice
50g Lean Meat
5g Ginger
5g Parsley
5g Shallot
4 Scallops
3g Salt
1g Pepper

Liyu Lean Pork Congee

1. After cleaning up all the ingredients, marinate the fish with a small amount of salt for 30 minutes. Mix the shredded pork with pepper and salt.

2. Wash the rice for a while and soak it in a small amount of water with the scallops for later use

3. Add oil to the hot pan, fry the fish on both sides until fragrant, and serve

4. Separate the meat and bones of the fried standing fish

5. Boil an appropriate amount of water in a clay pot, boil the fish bones for 30 minutes, and then remove the bones. If you miss the bones, you can sieve them.

6. Then pour the soaked rice and scallops in the pot

7. Put the ginger slices in the pot

8. Put the lid on and start cooking the porridge, let it simmer for about 1 hour

9. At this time the rice is about to bloom, add in the fish and lean pork and continue cooking

10. Let the porridge cook until thick, add some salt to taste

11. Cook the porridge for about 5 minutes, then turn off the heat

12. Fill the porridge with fish and lean meat, sprinkle some pepper, chopped green onion, and chopped coriander, you can eat it. A little old Cantonese people like to put two drops of soy sauce in the porridge when they eat porridge. You think it will be very delicious. You can also try it. Try to eat like this and see if it makes any difference