Dried Chinese Cabbage with Pork Congee
Ingredients
- 1 pack dried Chinese cabbage
- 300g pork bone
- 1 cup white rice
- 1-2 slice fresh ginger
- small amount of oil
Directions
- Put the pork bone in a pot of cold water. Heat them until the water boils, then take out the pork and rinse it thoroughly. (This step can remove the odour and dirt from the pork) Season the pork with salt overnight.
- Wash and cut the dried white cabbage. Leave it and soak in water.
- Put the pork into a large pot of water until boil.
- Then put in rice and white cabbage into the pot.
- Bring water to a boil again. Cook it over medium-low heat for an hour.
- Wait for 30 minutes to one hour after cooking before serve. This will make the congee smoother and softer.
- Since the pork has been salted, no need put in other seasonings.
