Pork Rib Porridge

I believe everyone is familiar with the Pork Ribs 593 Congee. This porridge is the most commonly drunk salty porridge in our daily life.

Pork Rib Porridge

Material

1-1.5 lbs pork ribs (cut into small pieces)

Fried tofu (or hard white tofu) 3 pieces

1/4 cup shredded squid

1 handful of dried oysters/mussels (about 20 pieces)

4-5 dried scallops (optional)

1 cup white rice (Thai fragrant rice)

Shallots/scallions for garnish

Seasoning:

Dark soy sauce/soy sauce paste/dark soy sauce 1 tsp

1/2 tsp salt (or adjust according to taste)

Pepper to taste

How to make pork ribs porridge

Cut the squid into shreds and blanch the ribs and clean them.

Cut the tofu into small pieces about 1 cm thick and 1.5 cm long, and fry them in oil. Drain and set aside.

Then clean the shredded squid and dried mussels, add half a teaspoon of oil into a pot, and stir-fry the dried mussels and shredded squid until fragrant.

Then add 7-8 cups of water, bring to a boil, turn to medium heat, cook for 15-20 minutes, add the ribs, and cook for 30 minutes on medium-low heat. Then add the washed rice and a few drops of sesame oil so that the porridge does not boil out of the pot. After another 30 minutes of cooking, add the fried tofu, dark soy sauce/soy sauce paste, salt to taste, and turn to low heat. Simmer for 30-45 minutes until the ribs are soft.

Pork ribs porridge is suitable for people

Edible to everyone

1. Suitable for those with insufficient Qi and blood, yin deficiency and poor appetite;

2. People with internal accumulation of damp-heat and phlegm should take it with caution; those who are obese or have high blood lipids should not take too much.