Scholar’s Congee and Mixed Meat Soup

Ingredients:

For the meat and soup base:

• 100g pork slices (muscle tissue provides protein and flavor)

• 100g pork liver (rich in iron and vitamin A)

• 100g pork intestines (adds texture and depth of flavor)

• ½ pork tripe (100g) (adds a chewy texture)

• 8 cups Guangdong-style congee base (typically rice porridge, provides the base of the dish)

• 1 head of lettuce (crisp texture and fresh flavor)

• A few slices of ginger (used for its anti-inflammatory properties and aroma)

• Scallion threads (adds a mild onion-like flavor)

• 1 fried dough stick (adds a crunchy contrast)

• A small amount of scallion flowers (garnish for extra flavor)

• A few lettuce leaves (for fresh, crisp texture)

For marinating the pork liver:

• 100g pork liver

• A small amount of cornstarch (helps tenderize the liver)

For seasoning:

• A small amount of pepper (adds spiciness)

• ½ tsp salt (for flavor balance)

• 1 tsp chicken powder (adds umami flavor)

• A small amount of sesame oil (adds richness)

Step-by-Step Instructions with Explanations:

1. Preparing the pork slices and liver

• Action: Wash the pork slices and liver thoroughly to remove any surface impurities.

• Explanation: Washing reduces bacteria and removes blood, which could otherwise give an undesirable taste to the soup.

• Action: Cut the liver into thin strips and marinate with a small amount of cornstarch.

• Explanation: The cornstarch coats the liver, creating a protective layer that helps keep the liver tender when cooking. It prevents the liver from becoming too tough and rubbery.

2. Preparing the pork intestines and tripe

• Action: Trim off the fat and white membranes from the pork liver. Slice the pork tripe thinly.

• Explanation: Removing the membranes and fat enhances the texture, making the meat less chewy, while also reducing any strong, unpleasant odors. The tripe adds a chewy texture and unique flavor to the soup.

• Action: Wash everything thoroughly under running water.

• Explanation: This step is essential for hygiene and for removing any impurities or odors from the organs, especially when using intestines and tripe, which can have strong flavors if not cleaned properly.

3. Cleaning the pork intestines

• Action: Straighten out the pork intestines and squeeze or push any remaining content from one end to the other. Rinse thoroughly under running water.

• Explanation: This ensures the intestines are clean and free of any waste, which is crucial for both safety and taste. Intestines are often used in traditional recipes for their unique texture but require careful cleaning to make them palatable.

4. Blanching the meat

• Action: Blanch the pork liver, intestines, and tripe in boiling water with a little cornstarch. Set aside after removing from the water.

• Explanation: Blanching briefly cooks the meat, removing excess fat and impurities while preserving the texture. It also tightens the protein structures, making the meat more resilient during later cooking.

5. Preparing the fried dough sticks (you tiao)

• Action: Cut the fried dough sticks into small pieces and fry them in oil at about 120°C for 30 seconds until crispy. Set aside.

• Explanation: Frying at a low temperature crisps up the dough without burning it. The fried dough adds a crunchy texture to contrast with the soft, smooth congee.

6. Making the congee

• Action: In a pot, pour 8 cups of Guangdong congee base (rice porridge). Cook on low heat.

• Explanation: Low heat allows the rice in the congee to break down slowly, releasing starch and creating a creamy, smooth texture. This acts as the foundation of the dish, providing volume and a comforting mouthfeel.

7. Combining ingredients

• Action: Add all the pre-cooked ingredients from Step 1 and Step 4 into the congee base and bring the mixture to a boil.

• Explanation: Bringing the soup to a boil ensures that all the ingredients are heated evenly. The flavors of the meat infuse into the congee, enriching the base.

8. Seasoning the congee

• Action: Add pepper, salt, chicken powder, and sesame oil to taste.

• Explanation: Salt enhances all the flavors, while the chicken powder adds an umami depth. Sesame oil adds richness and a subtle nutty flavor, balancing the congee’s simplicity.

9. Final touches and serving

• Action: Just before serving, add the fried dough pieces for crunch, scallion threads, and scallion flowers for garnish.

• Explanation: The fresh scallions add a sharp, fragrant bite, while the fried dough provides a crunchy texture to contrast with the soft congee and tender meats.

Scientific Principles:

• Blanching: This is a quick pre-cooking process that helps remove excess fat and undesirable flavors from the organs while preserving the texture and preventing them from overcooking.

• Maillard Reaction: The frying of the dough sticks at 120°C causes browning and the development of complex, savory flavors due to the Maillard reaction, which occurs when proteins and sugars react under heat.

• Thickening with Starch: Cornstarch on the liver coats it with a protective barrier, reducing moisture loss and keeping the liver tender while cooking.