How to make clam and pork ribs porridge

Ingredients for Clam and Pork Ribs Congee

Leftover rice, clams, pork ribs, shrimp jerky, ginger, celery, salt, pepper

How to make clam and pork ribs porridge

1. Purchase food

2 Wash the ribs, add ginger slices and blanch them in boiling water, then remove them.

3 Peel the dried shrimps, cut the ginger into shreds, and chop the celery.

4 Add water to another pot and add the blanched spareribs and shredded ginger.

5. Peel the dried shrimps.

6 Bring to a boil over high heat, then simmer over low heat until the ribs are soft.

7 Pour in rice.

8 After the water boils, pour in the cleaned clams.

9 After the clams are cooked until they open, add appropriate amount of salt and pepper to season.

10 Turn off the heat and sprinkle with chopped celery.

Nutritional value of clam and pork ribs porridge

The original name of the clam was Kuihai, also known as Walengzi. It is recorded in "Ming Yi Bie Lu". The meat is very delicious. It is produced in various places along the coast of China. It is cultivated in fields near the coast of Zhejiang Province, called Hutian. The shell has grooves, so it is called Walengzi. Its shell is used for medicinal purposes.

Meat contains protein, fat, carbohydrates, vitamins A and B. The shell contains calcium carbonate.

After being annealed by fire, the shell can be used to treat blood and qi, relieve symptoms, eliminate blood clots, resolve phlegm, and control gastric acid.

Grind the calcined Corrugated Paper into very fine powder, and grind the fried Atractylodes macrocephala into fine powder, mix them in equal parts, take 6 grams each time, twice a day, with warm water before meals.

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