Stomach Sea Cucumber Congee

Name: Stomach Sea Cucumber Congee
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 4-6 Sea cucumber; 600g Ribs; 1600g water; 100g Millet; 1 small piece ginger; 2 tablets Chives; 1 tablespoon salt; 1 Fresh shiitake mushrooms

by Little Lotus in the Wind

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I feel that everything is very cheap this year. The sea cucumbers used to be expensive and scary. This year, 60-70 heads of sea cucumbers only cost 2000 rice for a pound. Taking advantage of the cheap sea cucumbers, we also pretend to be rich.
In the past few years, the unit would entertain employees and their families at the end of the year. Hundreds of people gathered together. It was so lively. During the banquet, everyone was given a cup of sea cucumber. My daughter never eats it. Even if she was at another table with other friends, she would happily carry the cup of sea cucumber and send it to me from far away. Always tell her that sea cucumber is a good thing, it is precious, you have to eat it, she said that I didn't like it, so she sent me and sea cucumber. In recent years, the unit has never organized dinner parties anymore, and there are no more sea cucumbers if they want to eat or not.
Today I simmered millet sea cucumber porridge with pork rib stock. When it was still boiling over the fire, I scooped a spoon and tasted it. The taste was excellent. I also handed a small spoonful of porridge to my daughter for her to taste. I never thought After they had tasted it, they would go to the gas stove in the kitchen from time to time and scoop a spoonful of it in the burning porridge pot to drink. I’m so flattered as a mother. I don’t know if my daughter’s taste has changed or my craftsmanship is so good that my daughter, who doesn’t even eat sea cucumbers made by the chef at the restaurant, gives me face, and I can’t help myself. .

Ingredients

4-6 Sea Cucumber
600g Ribs
1600g Water
100g Millet
1 small piece Ginger
2 tablets Chives
1 tablespoon Salt
1 Fresh Shiitake Mushrooms

Stomach Sea Cucumber Congee

1. Wash the ribs, put them in a pot of boiling water and cook for 5 minutes on high heat.

2. Put 1600 grams of warm water in the pressure cooker, pour the boiled ribs, put 5 or 6 slices of ginger, and press the pressure cooker for 25 minutes.

3. After the pressure cooker is naturally exhausted, take out the thick soup for later use.

4. Wash the millet and wash the fresh shiitake mushrooms and chop finely for later use.

5. Pour the broth and 4 or 5 spare ribs into a casserole and boil, pour in the millet and fresh mushrooms, add a spoonful of salt, and simmer on a low fire, stirring often during the period to avoid sticking to the pan.

6. Boil for about 5 minutes. When the soup is slightly thicker, add the soaked sea cucumber and continue to simmer on low heat.

7. When the millet blooms and the soup is thick, add salt and a small amount of chives to taste. Let's have a bowl, it will nourish the stomach and drink it well.

Tips:
The broth can also be boiled with old hens, but it is a bit troublesome. If conditions permit, you can use hens with ribs, which should be more fragrant.