Pork Congee — Cantonese Raw Congee

Name: Pork Congee — Cantonese Raw Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: pig heart; Pork liver; Pork loin; Vermicelli; the large intestine; Meter; Ginger shredded green onion; Cooking wine salt

by Alone,

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The main purpose of raising pigs is to eat meat. In fact, this is not the case. People nowadays prefer pig offal, so that the value of offal is often higher than that of pork. Pig offal has been valued by medical scientists since ancient times and believes that they have special health care functions. Traditional Chinese medicine has always said that viscera is used to replenish viscera. Different pig offal has different health effects. The long-term accumulation of medical experience is very rich, which has good guiding significance for people to eat pig offal in a better and more scientific way, so that people can enjoy the delicacy of pig offal while preventing diseases and nourishing fitness.

Ingredients

Pork Congee — Cantonese Raw Congee

1. Cut the large intestine into small sections, and slice the pork heart and liver and pork loin.

Pork Congee — Cantonese Raw Congee recipe

2. After the pork liver and pork loin are cut, add some cooking wine and soak them in water.

3. Rice porridge is boiled with water, thick or thin.
First, cook the porridge (white porridge), add the pre-cooked porridge with fresh meat and vegetables to the bowl and boil it well, which is called "raw porridge".

4. After the rice is boiled and bloomed, add shredded ginger, then add the pork offal and stir evenly. After boiling, cook for another three minutes, add appropriate amount of salt to taste!

5. Sprinkle chopped green onion at the end and add some pepper if you like!

Tips:
How to make porridge delicious? What is the ratio of water to rice?

Whole porridge: 1 cup of white rice, 8 cups of water.
Thick porridge: 1 cup of white rice, 10 cups of water.
Congee: 1 cup of white rice, 13 cups of water.

After washing the rice, soak it for another 30 minutes to allow the rice grains to fully absorb the water. Only then will the porridge be soft and thick.

The washed rice is mixed with appropriate amount of oil and salt (peanut oil or salad oil) and marinated for 30 minutes. Because the absorption capacity of oil is much greater than that of water, after the rice grains are stained with oil, the oily parts can accumulate heat energy much higher than the temperature of the water in a short time, so that the rice grains can bloom quickly when they are cooked, and the rice grains can be marinated with oil and salt. The porridge made from rice is more fragrant and smooth.