Pork Ribs and Prawn Congee

I believe everyone is familiar with the pork ribs and prawn 603 porridge, but the ingredients of the porridge are a bit expensive, so friends who have the conditions can drink more.

Pork Ribs and Prawn Congee

Ingredients for pork ribs and prawn congee

100g rice, 150g ribs, 6-8 prawns, salt to taste, 1 tsp cooking oil, a pinch of white pepper

How to make pork ribs and prawn porridge

1. Wash the rice and clean it; wash the ribs, chop them into 2 cm square pieces, blanch them in boiling water, rinse them with warm water to remove the blood foam, and remove them from the water;

2. Remove the shrimp heads and shells, leaving a little shrimp shell at the tail. Use a knife to cut the back of the peeled shrimp, pick out the shrimp thread, rinse it, and drain the water for later use;

3. Put the casserole on the fire, add water, rice and pork ribs, add a teaspoon of oil, bring to a boil over high heat, then simmer over medium-low heat for 1.5 hours, until the rice is soft and the soup is thick, and the pork ribs are crispy;

4. When the porridge becomes thick, add the peeled shrimps and cook for 2-3 minutes until they turn red and curl up. Add salt and white pepper and stir well.

Tips

1. The ribs must be blanched before cooking with the rice, otherwise the blood in the ribs will make the whole pot of porridge smell fishy;

2. The shrimp must be fresh. You can also add shellfish, squid and other seafood materials to make the porridge taste richer;

3. Add a teaspoon of oil to make the porridge softer and thicker. You can also soak the rice overnight and mix it with oil to cook the porridge. The rice grains will melt and taste better.

4. When drinking porridge, you can also add chopped green onions and coriander according to your personal habits.