Tangerine Bone Congee

Name: Tangerine Bone Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 250g Roast pork bones; 3g Tangerine peel; 1 tbsp oil; Some salt; 10g ginger; 15g Shallots

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A very Cantonese style porridge water, the bottom of the porridge boiled over an open flame, plus the delicious roasted pork bones, and a little ginger and chopped green onion. It is already very delicious without excessive ingredients. The photogenic porridge at the cat’s house is still very high. Drink a bowl in the morning to clear the stomach and a bowl in the evening. It is in line with the concept of people who want to eat less for dinner. Those who like it, make it.

Ingredients

100g Rice
250g Roast Pork Bones
3g Tangerine Peel
1 tbsp Oil
Some Salt
10g Ginger
15g Shallots

Tangerine Bone Congee

1. Wash the rice and add an appropriate amount of water

2. Pour in a little cooking oil to increase the consistency of the porridge

3. Wash the tangerine peel and put it in. If you don’t like it, you can leave it alone. Personally, I feel that I put some peels to enhance the fragrance and also have a therapeutic effect. With it, the porridge still tastes a little sweet.

4. Cover the lid and cook the porridge over high fire

5. After the porridge is boiled, turn to medium heat, open the lid and continue cooking. The porridge produced in this way is open fire white porridge.