
Ingredients:
For the congee base:
Sliced Pork: 100g
Adds protein and flavor to the congee.
Pork Liver: 100g
Provides a creamy texture and rich flavor. Liver is high in iron and other nutrients.
Pig Intestine: 100g
Adds a chewy texture and richness to the dish.
Pig Stomach: 100g (or ½ a piece)
Adds a slight crunch and flavor from the stomach lining.
Rice for Congee: 1 cup (you’ll need 8 cups of water)
When boiled, the starch in rice gelatinizes, creating a creamy porridge.
Shallot: 1 piece, thinly sliced
Adds a mild, sweet onion-like flavor.
Ginger: A few slices and some shredded ginger
Enhances aroma and helps reduce any strong meat flavors.
Fried Dough Stick (Youtiao): 1 piece
A crispy element to contrast the creamy congee.
Fried Peanuts: A handful
Adds crunch and nuttiness.
Cilantro (Optional): A few sprigs
For garnish, adds a fresh herbal flavor.
Seasoning:
White Pepper: A pinch
Adds mild heat.
Salt: ½ teaspoon
Enhances flavor and balances the dish.
Chicken Powder: 1 teaspoon (optional)
Adds umami to enhance overall flavor.
Sesame Oil: A drizzle
Adds a nutty, aromatic finish.
Instructions:
Step 1: Clean and Prepare the Ingredients
Clean and Slice Pork and Pork Liver
Why: Washing the pork helps remove surface impurities. Slicing it thinly allows the meat to cook evenly and quickly.
Method: Rinse the sliced pork under cold water and set aside. For the liver, after cleaning, sprinkle a little cornstarch and rub gently—this helps remove any unwanted odors from the liver. Set the liver aside as well.
Prepare Pig Intestines and Stomach
Cleaning the Intestines:
Why: The intestines contain fat and membranes that can make them taste unpleasant if not cleaned properly.
Method: Slit the intestines open lengthwise, remove the fatty membrane, and scrape away any inner linings. Wash thoroughly under running water.
Cleaning Pig Stomach:
Why: Stomach contains a lot of fibrous tissues that need to be washed thoroughly to avoid a chewy texture.
Method: After cleaning, slice the stomach into thin strips. This allows it to soften more easily during cooking.
Step 2: Blanch the Organs (Pig Stomach and Intestines)
Blanching in Hot Water:
Why: Blanching removes impurities and reduces any off-flavors from the offal (organs). This step tightens the surface proteins, reducing any strong smell.
Method: Bring a pot of water to a boil and briefly blanch the intestines and stomach. You can add a little cornstarch to the water, which helps absorb any residual impurities. Remove and rinse under cold water.
Step 3: Simmer the Pig Stomach and Intestines
Slow Cooking the Organs:
Why: Offal requires a long, gentle cooking process to soften the tough connective tissue (collagen), turning it into a more tender, gelatinous texture.
Method: In a deep pot, add enough water to cover the pig stomach and intestines. Simmer on low heat for about 1 hour, until the organs are tender. Then remove, slice the intestines into small pieces and the stomach into thin strips.
Step 4: Fry the Youtiao (Fried Dough Stick)
Frying the Youtiao:
Why: Frying the dough stick adds a crispy texture, contrasting with the smooth congee.
Method: Heat oil to around 120°C (248°F). Slice the youtiao into small pieces and fry for about 30 seconds until crispy. Drain on paper towels to remove excess oil.
Step 5: Cook the Congee Base
Cook the Rice with Water:
Why: When rice is cooked with a lot of water, the starch granules in the rice burst and gelatinize, creating the creamy consistency that is characteristic of congee.
Method: Wash 1 cup of rice under cold water to remove excess surface starch. In a deep pot, add 8 cups of water and bring to a boil. Add the rice, lower the heat, and simmer gently for about 1 hour, stirring occasionally to prevent sticking. The rice should break down completely into a porridge-like consistency.
Step 6: Combine Ingredients
Add the Cooked Meat and Organs:
Why: Adding the pork slices, liver, and cooked organs to the congee allows the flavors to infuse while keeping their textures intact.
Method: Add the sliced pork, liver, and the pre-cooked intestines and stomach strips to the congee. Simmer for an additional 10 minutes until the pork is fully cooked.
Season the Congee:
Why: Seasoning brings out the natural flavors of the meat and congee. White pepper adds a mild spiciness, and sesame oil adds depth of flavor.
Method: Add ½ teaspoon of salt, a pinch of white pepper, and 1 teaspoon of chicken powder (optional). Drizzle sesame oil over the top for a rich, nutty flavor. Taste and adjust the seasoning as necessary.
Step 7: Garnish and Serve
Final Touches:
Why: Adding garnishes like fried youtiao, peanuts, and fresh herbs adds texture and freshness to the dish.
Method: Before serving, top each bowl with crispy fried youtiao, a handful of fried peanuts, and a sprinkle of chopped cilantro. Serve hot.
Key Tips:
Stir frequently during cooking: This prevents the rice from sticking to the bottom of the pot and helps create a smooth, even texture.
Use low heat for slow cooking: Cooking the pig stomach and intestines slowly breaks down the tough connective tissue, making them tender without overcooking.
Adjust water as needed: If the congee becomes too thick, add more water in small amounts to achieve your desired consistency.
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