People in Guangdong are good at making congee and soup, unlike the northerners who simply have 'white congee.' Cantonese 'raw boiled congee' also adds ingredients like fish fillets, beef, pig liver, seafood, and many other ingredients, with a diverse and delicious taste. I once had a bowl of raw boiled beef congee on the street in Shunde, directly poured into a pot of boiling white congee, a plate of raw beef, and an egg. It was like eating hot pot while it's still bubbling, the smooth, fragrant, tender and delicate taste is unforgettable. It's not easy to find this congee in the north, but one congee is popular throughout the Jiangnan region – it's salty congee, and everyone loves to drink it. It's 'Pig's Feet and Lean Pork Congee'.

Pig's Feet and Lean Pork Congee is a classic Cantonese snack. Its popularity is probably because it's easy to get ingredients, simple to make, and doesn't require ingredients to be as fresh as beef congee or seafood congee. It's cheap and affordable, whether it's for breakfast or dinner, a bowl of Pig's Feet and Lean Pork Congee can satisfy your hunger. However, to make a good Pig's Feet and Lean Pork Congee, it's not easy. Although it looks simple, there are many techniques. Let's share a recipe for Pig's Feet and Lean Pork Congee. If you use this method to make congee, it will be fragrant and smooth. You can open a shop with this method.

Pig's Feet and Lean Pork Congee

The used ingredients: one preserved salted duck egg, 2 ounces of beef, rice, green onions, ginger, salt, and pepper.

Selecting the preserved salted duck eggs: Try to select 'lead-free' preserved salted duck eggs, which will be healthier to eat. Traditionally, yellow powder is used in the process, which is a chemical name for lead. The beautiful patterns on the preserved salted duck eggs are made by it. However, lead is a heavy metal and harmful to the human body. When buying, try to choose brands that label 'lead-free'. If you buy loose preserved salted duck eggs, select eggs with fewer spots on the shell, because these spots are caused by corrosion of many heavy metals, eating them is useless.

Selecting the meat: The meat should be pure lean, tender beef slices, Don't use meat with fat, because the cooking time is very short, the fat will not be cooked, and it cannot be eaten.

Selecting the rice: The rice can directly use ordinary rice, or people like to use fragrant Northeast japonica rice, which has a larger oil content and is more suitable for making congee.

The first step: Make the congee base. No matter what congee you make, the congee base is the most important, otherwise everything is in vain. Rice should be added to some salad oil and salt and mixed, and marinated for more than half an hour, after processing, it will be easier to open when cooking and will be more fragrant and smooth. According to the different cooking utensils, the ratio of water and rice is also different, Using a regular pot to cook water, you need to add more, about 15:1 ratio, using an electric rice cooker, you can reduce the water by half, and use a 7:1 ratio. In general, you need to boil the rice grains until they are not completely intact, and the congee base is soft and viscous is the best.The second step:

Put the preserved salted duck egg into the pot and boil it for 5 minutes, Why boil the preserved salted duck egg? Preserved salted duck eggs are actually raw, in the process of making, due to the reaction between the preserved salted duck egg protein and alkaline substances such as lime, it looks like it has been cooked. When making Pig's Feet and Lean Pork Congee, putting the preserved salted duck egg into boiling water for 2 minutes has two benefits: first, the part without solidification is completely solidified, making it easier to cook. Second, it eliminates the alkaline taste and fishy smell of the preserved salted duck egg, making the congee taste better. The third step: Marinate the beef slices, after cutting the beef slices into strips, add 1 tablespoon of (liújiǔ), half tablespoon of salt, and marinate for 10 minutes, then add 3 tablespoons of water and stir until it is fully absorbed.

This makes the beef slices more tender when eaten.The fourth step: Cut the preserved salted duck egg into small pieces, add ginger shreds together into the boiling white congee pot, cover the pot with a lid and simmer for 10 minutes.

The fifth step: Finally, pour in the marinated beef slices into the pot, use a spoon to constantly stir, so that the beef slices can be cooked faster.

When the beef slices turn light pink, turn off the heat, add some pepper and chopped green onion, stir evenly, and you can eat it. This fragrant and delicious Pig's Feet and Lean Pork Congee is ready. ——Old—— 1. When marinating the meat, you can use a little more salt, or use marinated salty meat, this congee is mainly salty from the meat. 2. The rice can use fragrant Northeast japonica rice, which has a larger oil content, and is more suitable for making congee. 3. If you want to add pepper at the end, pepper should be soaked in water first, otherwise it will form blocks when it enters the pot, and it's difficult to dissolve.

Chef says: Limited culinary skills, please give me more pointers, eat and play, see you tomorrow.

I am a local foodie, I have been interacting with the world for many years, and I still have a bright spirit and a cheerful mood. I love focusing on eating, drinking, playing and local small things, and I update recipes and food news every day. Please follow me to share this world with you.

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