Bonito and Pork Back Rib Congee
A fragrant, rich congee slow-simmered with rice, pork ribs, dried bonito, peanuts, and dried tofu skin, then seasoned and topped with chopped scallions and youtiao (Chinese fried dough sticks).
Ingredients
Rice (soak in water briefly, drain, mix with oil and salt, let swell until milky white, then crush with a spoon)
150 g
Pork back ribs (cut into pieces, blanch and rinse)
500 g
Peanuts (cooked)
100 g
Bonito flakes (soak in water, drain, toast in a dry pan until fragrant)
50 g
Dried tofu skin (wipe clean, cut into small pieces)
to taste
Finely chopped scallions
to taste
Fried dough stick pieces
to taste
White pepper powder
to taste
Sesame oil
to taste
Cooked neutral oil
to taste
Salt
to taste
Instructions
1
Prepare the ingredients
Soak the rice in water briefly, then drain and toss with oil and salt. Let it sit until the grains swell and turn milky white, then crush them lightly with a spoon. Soak the bonito flakes in water, drain, and toast in a dry pan until fragrant. Cut the pork back ribs into pieces, blanch them, and rinse clean. Cook the peanuts until tender. Wipe the dried tofu skin clean and snip into small pieces.
2
Simmer the congee
Pour water into a pot and add the rice, dried tofu skin, peanuts, bonito flakes, and pork back ribs. Bring to a gentle simmer and cook until the rice is completely broken down and the ribs are very tender.
3
Season and garnish
Season the congee with white pepper powder, sesame oil, cooked neutral oil, and salt to taste. Ladle into bowls, scatter the chopped scallions and fried dough stick pieces over the top, and serve hot.
