Pork Ribs and Preserved Vegetable Congee

The taste of pork ribs and preserved vegetables 602 porridge is sweet and sour. I believe many friends like it very much. Let us learn some knowledge about this porridge together.

Pork Ribs and Preserved Vegetable Congee

The weather forecast is getting more and more shameless. Yesterday, the forecast said that the temperature would drop significantly. As a result, I was so scared that I wore a turtleneck sweater, a padded jacket, and a padded vest, which made me feel as nervous as the coldest days of winter. Who knew that after noon, the sun came out and ran wild. I rode my bicycle outside and wandered around. I looked at the beautiful street scenes decorated for the 50th anniversary of the founding of Guangxi, and looked at the happy people leaning against each other and chatting under the big tree. I felt warm. Wait, it seems that it is not just warm, but hot. The big beads of sweat are pouring down. Oh, I have to perform strip shows one after another in front of everyone. However, after nine o'clock last night, I was still humming a little song in the kitchen while preparing brine for the old fish. The cold wind blew outside the window. I quickly closed the window. Oh my god, it was really cold. I ran back to the living room and put on the pile of clothes I took off in the afternoon one by one. Dear friends, it's getting cold, remember to put on more clothes to keep warm. If you have time, cook some delicious porridge with me to warm your stomach. The weather is dry during this period, and Lao Yu's delicate black skin is peeling off in large pieces. Especially you, you should drink a few more bowls to nourish yourself!

Ingredients for pork ribs and preserved vegetable congee

Spare ribs, preserved vegetables

How to make pork ribs and preserved vegetable porridge

1. Chop the ribs into pieces, add ginger wine, salt, oil, pepper and soy sauce and marinate for 15 minutes.

2. Soak the preserved vegetables in water the night before, then rinse off the mud and sand on the surface with running water and chop them into pieces.

3. The method of cooking porridge is similar to the above two porridges, but add the preserved vegetables first, cook them over low heat until fragrant, then turn on high heat, pour in the spareribs and cook for ten minutes, turn off the heat, cover and simmer for ten minutes.

Tips

It is best to use pearl rice for cooking porridge. Fragrant rice is not soft enough.

Of course, in order to save time, you can also use leftover rice to cook porridge, but remember to stir it in one direction to get an unexpectedly fragrant and smooth feeling.

Cooking porridge is just a mood, and the ingredients used can also be set according to the mood. There is no fixed rule. Whether it is the refreshing and thirst-quenching pickled vegetable porridge in summer, or the ordinary people's closeness of preserved eggs and lean meat in winter, we must