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Recipe details are AI-generated from the video and may contain errors — for reference only.
Clean 10 dried scallops and place them into a clay casserole filled with 1.5 liters of water.
Watch out
Wash the dried scallops thoroughly to remove sand, otherwise it will affect the taste of the congee.
Prepare 1 cup of rice, clean it, add 1 tbsp of oil and 1 tsp of salt, mix well, and marinate for 10 minutes.
Watch out
Mix the oil and salt evenly into the rice, otherwise it will easily stick to the pot when cooking.
Peel 2 preserved eggs, put them into the rice, cut them into small pieces with a spoon, and mix well with the rice.
Watch out
Be gentle when peeling the preserved eggs and be careful not to slip when cutting them into pieces.
After simmering the scallops for 10 minutes, put the mixed rice and preserved eggs into the casserole, turn to medium heat to boil, cover with the lid slightly ajar, then turn to low heat to simmer slowly.
local_fire_departmentmedium to low heatWatch out
Be careful of hot water splashing when pouring the rice into the boiling casserole, otherwise you might get scalded.
Chop 200 g of lean pork and place in a plate, add 1 tbsp of oil, 1 tbsp of starch, and 0.5 tsp of salt, and mix well.
Watch out
Pay attention to knife hygiene when handling raw meat, and be sure to wash your hands afterwards to prevent cross-contamination.
Simmer until the congee blossoms and the soup becomes thick, then add the lean pork and break it apart.
local_fire_departmentlow heatWatch out
Add the lean pork pieces separately, otherwise they will easily clump together.
Add 0.5 tsp of salt and a few drops of sesame oil, cook the pork for 5 minutes until the congee is very thick, then turn off the heat.
local_fire_departmentlow heat for 5 minutesWatch out
Stir occasionally while cooking the pork, otherwise the starch will cause the bottom of the congee to burn.
Finally, add a bunch of chopped scallions, mix well, and enjoy.
Watch out
The casserole is extremely hot right after turning off the heat, please be careful not to get burned when moving it or serving the congee.
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