1. Soak the pig's brain with cooking wine for half an hour, add the pickled pepper, pickled ginger, and bean paste in the hot oil and saute until fragrant.
2. Fry more.
3. Add an appropriate amount of water.
4. Bring it to the boil and cook for about 10 minutes. Add a little MSG. Because the pickled peppers are salty, no salt is added.
5. Get the pot.
6. Sprinkle with pepper powder.
7. Sprinkle with chopped green onions.
8. Heat vegetable oil in a pot.
9. Just top it.
10. Okay, hot and sour.
![[mother Komori Recipe] Tianma Pig Brain Congee recipe](https://img.simplechinesefood.com/0d/0d122e40e6f520082d0d4d92be8f5a0b.JPG)
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