The congee is usually white congee, but you can also add pork bones, dried scallops, etc. to make the congee more delicious, depending on the congee, there are many flavors of raw congee. Today on the most common pig liver and lean meat congee. Ingredients: 50 grams of pig liver, 100 grams of lean meat, dry scallop 15, rice a cup of green onions. Practice:
1) rice washed with water (to put enough water at a time), put in the cleaned dried scallop and a few slices of ginger,
After the fire boiled, turn the fire to simmer until the rice grains blossomed, porridge when we deal with the other materials.
2) soak the pork liver in water for 1-2 hours in advance, then cut into thin slices, then wash off the blood with water, put salt
wine, pepper and mix well marinated for 10 minutes.
3) Cut the lean pork into thin slices and marinate for 10 minutes with salt, a little soy sauce, pepper and cornstarch.
4) Finely chop the green onion and set aside.
5) When the congee is ready, turn up the heat and bring to a boil, add the lean pork first, then the liver, then salt to taste and season to taste, then sprinkle in the chopped green onion and half a teaspoon of sesame oil before serving. Caution:
1) before the meat slices must be turned on high heat to boil the porridge, the porridge material becomes less easy to cook for a long time, which can make the porridge material to maintain the tender texture.
2) If you want the congee to be more refreshing, don't put soy sauce when marinating the meat.
3) Put chopped green onion and sesame oil before cooking to maximize the flavor.
4) After the porridge is cooked, it is better to eat it while it is still hot, if it is left for a long time, the porridge will become thicker and the scallions will become discolored and lose their flavor.
You can take a portion of the bottom of the porridge and roll the porridge ingredients in a small pot according to the portion you eat each time.