Pork and Lily Bulb Congee with Mixed Beans

Name: Pork and Lily Bulb Congee with Mixed Beans
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 150 g Rice (washed and tossed with a small amount of oil); 300 g Lean pork (sliced, cooked with ginger shreds and cooking wine for 40 minutes, then removed); 40 g Mung beans (washed and soaked until soft); 40 g Red beans (washed and soaked until soft); 40 g Dried lily bulb (washed and soaked until soft); a pinch Ginger (washed and shredded); 5 g Cooking oil; 3 tsp Cooking wine; a pinch White pepper; 1 tsp Fine salt

A savory porridge with a hint of sweetness, simmered with mung beans, red beans, dried lily bulbs, and thin slices of lean pork.

1h 30m

Easy

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Pork and Lily Bulb Congee with Mixed Beans

Ingredients

Rice (washed and tossed with a small amount of oil) 150 g

Lean pork (sliced, cooked with ginger shreds and cooking wine for 40 minutes, then removed) 300 g

Mung beans (washed and soaked until soft) 40 g

Red beans (washed and soaked until soft) 40 g

Dried lily bulb (washed and soaked until soft) 40 g

Ginger (washed and shredded) a pinch

Cooking oil 5 g

Cooking wine 3 tsp

White pepper a pinch

Fine salt 1 tsp

Instructions

Prep

Wash the rice and toss it with a small amount of oil; wash the ginger and cut it into thin shreds.

Prepare the beans and meat

Wash the mung beans, red beans, and dried lily bulbs separately, then soak them until soft. Slice the lean pork, simmer it with the ginger shreds and cooking wine for 40 minutes, then remove and set aside.

Simmer the congee

Place the rice in a congee pot, add water along with the red beans, mung beans, lily bulbs, and pork slices. Bring to a boil, then reduce to medium heat and cook for about 30 more minutes.