Duobao Congee

I wonder if you haven't heard of Duobao Congee? This porridge is relatively rare in normal times. Let me give you a detailed introduction to this porridge.

Duobao Congee

Ingredients for Duobao Congee

Seasoning: 800 grams of soup, 10 grams of shredded ginger, 2 grams of chopped green onion, 5 grams of salt, 1 gram of MSG, 3 grams of cornstarch, and 1 gram of sugar.

How to make Duobao Congee

1. Wash the scallops, cordyceps and mussels, simmer them together in soup over low heat for 1 hour until they are well-seasoned, remove from the water and set aside.

2. Grind the fish into puree, add 1 gram of salt and beat in one direction until it becomes gelatinous, then add MSG, cornstarch and sugar and beat in one direction until it becomes gelatinous and fish paste. Wash the squid and cut it into wheat ear shapes. Put it into boiling water and blanch it on high heat for 10 seconds. Take it out and drain the water. Kill and clean the crab roe.

3. Put the porridge into the clay pot, bring to a boil over high heat, then add the shredded ginger, crab roe, stewed scallops, cordyceps, mussels, fish balls, and fresh squid, and simmer for 3 minutes until just cooked. Add the remaining salt to taste and sprinkle with chopped green onions when serving.

Tips for making Duobao Congee

Features: Seafood flavor, smooth porridge base.

Method of making white porridge on open fire

Ingredients: 1 kg of Northeastern rice, 20 kg of water, 1 preserved egg, 50 g of refined salt, 100 g of salad oil. Preparation: Wash the rice and soak it for 1 hour; put the preserved egg, refined salt and salad oil into a blender and blend them, then add them to the rice and mix well, and marinate for half an hour; add water to a pot and bring it to a boil over high heat, then pour in the marinated rice and stir constantly to prevent it from sticking to the bottom; after boiling, turn to medium heat and simmer for 1.5 hours to make a golden, fragrant, soft and smooth open-fire white porridge.