Scholar's Congee

Aromatic, delicious, and rich in flavor.

• Rice (washed and mixed with a small amount of oil) — 150 g
• Pork kidney (remove membrane, blanch in boiling water, then cut into small pieces) — 75 g
• Pork liver (cut into small pieces, washed, lightly marinated) — 75 g
• Pork small intestine (blanch in boiling water, cook for 1 hour, then cut open) — 75 g
• Lean pork (cut into small pieces, washed, lightly marinated) — 75 g
• Pork heart (cut into small pieces, washed, lightly marinated) — 60 g
• Pork stomach (blanch in boiling water, cook for 1 hour, then cut open) — 75 g
• Ginger (washed and shredded) — A little
• Cilantro (washed and minced) — 1 stalk
• Cooking oil — 5 g
• Cooking wine — 12 tablespoons
• Ground pepper — A little
• Salt — 3 teaspoons
• Sugar — 2 teaspoons

1. Step 1 Wash the rice and mix it with a small amount of oil; wash the ginger and shred it, wash the cilantro and mince it.

2. Step 2 Blanch the pork small intestines and pork stomach in boiling water, then place in a pot and boil for 1 hour; cut into pieces and set aside.

3. Step 3 Remove the membrane from the pork kidneys, blanch in boiling water, then cut into small pieces; cut the pork liver, pork heart, and lean pork into small pieces, wash, and marinate briefly with shredded ginger, salt, sugar, and cooking wine.

4. Step 4 Place the rice in a porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes.

5. Step 5 Put all the ingredients into the cooked white porridge; once cooked through, season with salt and pepper, and sprinkle with shredded ginger and minced cilantro to serve.