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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 100g white rice, add 1 tbsp cooking oil and 1 tsp salt, mix well and marinate.
Watch out
The rice must be mixed with oil and salt in advance
otherwise, the congee base will not become smooth and flavorful
Curl your fingers inward when holding the squid to avoid cutting yourself with the knife.
Cut 150g soaked dried squid into thin strips about 1.5 inches long and 1/4 inch wide.
Watch out
Cut the squid into uniform sizes
otherwise, they will cook unevenly
Cut 100g cooked pork stomach into thin strips about 1.5 inches long and 1/4 inch wide.
Watch out
Cut the pork stomach along the grain
otherwise, it will be too chewy
Cut 60g fish cake into thin strips about 1.5 inches long and 1/4 inch wide.
Watch out
Slice the fish cake gently to prevent it from breaking into small pieces.
Cut 100g rehydrated pork rind into thin strips about 1.5 inches long and 1/4 inch wide.
Watch out
Squeeze the excess water from the pork rind after cutting
otherwise, excess moisture will ruin the texture
Slide the pork rind into the boiling water along the edge of the pot to prevent splashing hot water.
Put the sliced pork rind into boiling water with 0.5 tsp salt, boil for 15 minutes, then remove.
local_fire_departmentHigh heat for 15 minutesWatch out
Boil the pork rind long enough
otherwise, it will taste greasy
Wash your hands thoroughly after handling raw meat to prevent foodborne illness.
Marinate 0.5 lb pork shank with 0.5 tsp salt on each side overnight.
Watch out
Rub the salt evenly over the pork shank
otherwise, the seasoning will be uneven
Soak 4 dried scallops in water overnight, then gently press them into shreds with a knife.
Watch out
Press the scallops gently
crushing them too much will ruin the texture
Be careful of boiling water splashes when adding meat and rice to the pot to avoid skin burns.
Bring 4L of water to a boil over high heat, add the shredded scallops first, followed by the white rice, then add the pork shank and boil for 2 minutes.
local_fire_departmentHigh heat for 2 minutesWatch out
Stir slowly when adding rice to boiling water
otherwise, the rice will clump and burn at the bottom
Ensure the chopsticks holding the lid are stable; boiling steam can easily spew out and burn your fingers.
Switch to medium-low heat, place chopsticks across the pot under the lid, simmer for 1.5 hours, and stir every half hour.
local_fire_departmentMedium-low heat for 1.5 hoursWatch out
You must stir every half hour
otherwise, the congee base will stick to the bottom and burn
Keep your face away from the pot opening when lifting the lid to avoid steam burns.
After 1 hour, add the pork stomach into the congee and continue simmering.
local_fire_departmentMedium-low heatWatch out
Stir well after adding the pork stomach
otherwise, it will clump together
Hold the hot meat securely with tongs when removing it from the pot to prevent hot soup from splashing.
After 1.5 hours, remove the meat, shred it with two forks, put it back into the congee, and add the squid and fish cake strips at the same time.
local_fire_departmentMedium-low heatWatch out
Shred the meat as thinly as possible for a better texture.
Thick congee can sputter hot bubbles on medium heat; wear gloves or stir carefully to avoid hand burns.
Add pork rind, turn heat to medium and simmer for 30 minutes; stir every 5 minutes to prevent burning, then taste and add salt if needed.
local_fire_departmentMedium heat for 30 minutesWatch out
With many ingredients added, it easily sticks to the bottom
otherwise, it will burn
Be careful not to splash hot congee when scooping it into bowls to avoid skin burns.
Serve in a bowl, garnished with chopped scallions, crullers, and salted roasted peanuts.
Watch out
Must be served with salted peanuts and crullers
otherwise, it loses the authentic flavor
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