Scallop Bone Watercress Congee

Name: Scallop Bone Watercress Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Fan bone; A handful Watercress; 2 Rice; 5 capsules Scallops; 3 pieces ginger; Some salt

by BeiBei_Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Watercress has the effect of fighting fire.
During the Chinese New Year, the children secretly ate a lot of things that got angry when they went to relatives' house to pay New Year's greetings.
I picked a large bag of watercress from my parents and hurriedly used it to make porridge to set fire to the children. "

Ingredients

90g Fan Bone
A handful Watercress
2 Rice
5 capsules Scallops
3 pieces Ginger
Some Salt

Scallop Bone Watercress Congee

1. All ingredients, scallops are soaked about an hour in advance to soften.

2. Wash the pork bones in a blanched water and put them in a pot. Tear the soaked scallops into small strips and add them. Add rice, ginger and some water to start boiling.

3. Add the cleaned watercress ten minutes before boiling.

4. Continue to boil for about ten minutes, and finally add an appropriate amount of salt.

Tips:
1. The scallops should be soaked in advance to soften, and the scallops must be torn into small strips to taste easily.
2. Pork itself has oil content, so there is no need to add oil.