Salty Bone Congee

Salty Bone Congee

1. Chop the big bones or spare ribs and marinate them with salt. It's best to marinate one night in advance, just one night. Add ginger slices when pickling. Add a little more cooking wine. You can add a little more salt, because the next morning when using the bone. Will be put in the boiling water first. Get rid of blood.

2. Soak the peanuts in advance. The rice can also be washed in advance, and the water can be filtered out after washing. Pour a little peanut oil into the rice and add a little salt, so that it will cook better the next day and it will cook more fragrantly.

3. After the water is boiled. Boil the ribs in water for about two minutes, then remove them and wash them.

4. After the ribs are over water. Put it in the pot and stir-fry. Stir fry until bones and brown. Don't get confused.

5. Add the sauteed ribs to the casserole. Add peanuts and water. You can also add dried vegetables, dried vegetables you like. Start boiling on high heat. After about 10 minutes, add rice after the water has boiled. After boiling on high heat for 10 minutes, turn to low heat and add ground ginger. It will probably cook for 40-50 minutes. According to personal taste, add appropriate amount of chives after turning off the heat.

6. The fragrant salty bone porridge is ready to drink. If you feel that it is not salty enough, you can add an appropriate amount of salt. When the ribs are mainly marinated, put a lot of salt. But because, after a while, the water should not be too salty.

Tips:

When the ribs are fried, they must have a meaty and bone flavor. Don’t put oil, the main reason is to fry the original incense