1, rice washed, mixed with a little oil; ginger washed and shredded, cilantro washed and chopped;

2, before cooking congee, rice soaked in cold water for half an hour, so that the rice grains expand open;

3, pig intestines, pork belly blanch in boiling water and put into the pot to cook for 1 hour and then cut, standby;

4, pork loin to remove the shame of the tendon, blanch with boiled water and then cut into small pieces; pig liver, Pork heart and pork cut into small pieces, clean, add ginger and salt, sugar, cooking wine slightly marinated;

5, rice into the porridge pot, add water to boil, turn to medium heat to cook for about 30 minutes;

6, porridge change the fire about 10 minutes after the point of a little salad oil;

7, boiling water under the pot when stirred a few times, cover the pot to simmer for 20 minutes, began to stir constantly, to the present about 10 minutes. Has been continued for about 10 minutes, to be crisp thick out of the pot until;

8, all the ingredients into the simmering congee, cooked and seasoned with salt, pepper, and sprinkled with shredded ginger and parsley can be.