Recipes
Pork Bone Congee with Dried Stockfish and White Cabbage
Pork Bone Congee with Dried Stockfish and White Cabbage
Recipe Details
Chinese always uses pork bone to make soup or congee because they think pork bone can fortify their body. With white cabbage, this tasty pork bone congee can also cool the body heat.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the dried stockfish until soft and separate into pieces
Step 2
Soak the dried white cabbage for 30 minutes. Rinse and cut into pieces.
Step 3
Rinse and drain the rice. Add some oil and soak it for 30 minutes. Rinse the peanut
Step 4
In a pot, bring the water to boil and blanch the smoked pork bone for 15 minutes, drain and set aside.
Step 5
In a large pot, add the rice, smoked pork bone, dried cabbage, dried stockfish, peanut and enough water to cover all the ingredients.
Step 6
Bring it to boil over high heat and reduce the heat to medium and cook it for 2-3 hours (stir about every 30 minutes).
Step 7
Season with salt and white pepper (depends on your personal preference) and ready to serve
Ingredients
General Ingredients
Chinese always uses pork bone to make soup or congee because they think pork bone can fortify their body. With white cabbage, this tasty pork bone congee can also cool the body heat.
Step by Step Instructions
Step 1
Soak the dried stockfish until soft and separate into pieces
Step 2
Soak the dried white cabbage for 30 minutes. Rinse and cut into pieces.
Step 3
Rinse and drain the rice. Add some oil and soak it for 30 minutes. Rinse the peanut
Step 4
In a pot, bring the water to boil and blanch the smoked pork bone for 15 minutes, drain and set aside.
Step 5
In a large pot, add the rice, smoked pork bone, dried cabbage, dried stockfish, peanut and enough water to cover all the ingredients.
Step 6
Bring it to boil over high heat and reduce the heat to medium and cook it for 2-3 hours (stir about every 30 minutes).
Step 7
Season with salt and white pepper (depends on your personal preference) and ready to serve