Salty Pork Ribs and Dried Vegetables Porridge

If you have ever had the Salty Pork Ribs and Dried Vegetables 599 Congee, I think you will never forget the taste in your life. Let me give you a detailed introduction to the porridge, I hope you like it.

Salty Pork Ribs and Dried Vegetables Porridge

Salty Pork Ribs and Dried Vegetables Porridge

350g spare ribs, 50g dried cabbage, 100g rice, a piece of ginger

How to make salty pork ribs and dried vegetables porridge

1. Marinate the ribs with 20ml salt one day in advance

2. Soak the dried vegetables in warm water until soft, wash them and cut them into small pieces

3. Put the washed rice, dried vegetables, ginger slices, and ribs that have been rinsed of salt into the pot, add 6 bowls of water, bring to a boil over high heat, then simmer for 1 hour over low heat;

4. Eat two more bowls of salty and fragrant dried vegetable porridge while it's hot.

Tips for making salty pork ribs and dried vegetable porridge

1: Before putting the ribs into the porridge, be sure to rinse them with water to remove the salt before putting them into the pot;

2: If you buy dried vegetables outside, there may be sand in the leaves, so be sure to clean them thoroughly;

3: Don’t chop the spareribs for porridge too small, it’s better to cut them into slightly larger pieces;

4: Fresh pork ribs or bones cooked with dried vegetable porridge is also good, but it is not as fragrant as the one cooked with salty bones.

Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium to maintain bone health. Mustard is a biennial herbaceous plant of the genus Brassica in the family Cruciferae. It is an allotetraploid plant formed by the hybridization of black mustard originating from Asia Minor and Iran and Brassica originating from the Mediterranean coast. Mustard is mainly used as a side dish for stir-frying or cooking into soup. In addition, mustard is pickled with fennel sand, licorice meat, cinnamon and ginger powder to become pickled mustard, which is also delicious. Pickled mustard leaves and stems are what we often see as Chinese mustard.

Dried mustard is made by using traditional techniques and scientific methods to refine mustard after being weathered and frozen. It has a unique flavor, a long history, and is well-known at home and abroad. It is a good choice for home banquets and gifts to relatives and friends. Mustard has a long history of cultivation in my country and is mostly distributed in provinces south of the Yangtze River. There are many types and varieties, including mustard, leaf mustard, stem mustard, stalk mustard, sprout mustard, root mustard, etc. The mustard we usually refer to generally refers to leaf mustard. Leaf mustard includes large-leaf mustard, small-leaf mustard, Chinese mustard, and heart-wrapped mustard. Large-leaf mustard and small-leaf mustard are the most common in Guangdong.