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Pumpkin Pork Congee

Pumpkin Pork Congee

♦ 300g southern melon, peeled and cut into pieces
♦ Wash 100g of rice, drain + 1/2 tsp salt, 1 tsp oil, marinate for half an hour
♦ Water 1000ml
♦ 300g of pork or chicken meat + oil consumption, pepper powder, and siphon
♦ 3 slices of ginger

  1. Turn off the heat and then boil the pot and pour a little oil into the pot, open the ginger to the fire (medium heat) and saute the ginger slices (because it will heat up quickly, you must put the oil first)
  2. Pour in water and boil, pour in the pork and boil it, pick it up and put it in an airtight box or bowl to cover
  3. Add the pumpkin and rice, stir, cover and bring to a boil
  4. Turn off the heat after a big boil, put the inner pot into the outer pot, cover the outer pot lid, move the handle up to fasten the outer pot lid so that it will not be discouraged, fasten the buckles on both sides and simmer for 30 minutes
  5. After 30 minutes, add the cooked pork, sesame oil, and pepper to eat (be careful that the inner pot lid will be hot)
    *Usually, you have to cook on the fire for 30 minutes, and you have to stir it from time to time for fear of sticking to the bottom of the pan. It will be easier to boil the pan after turning off the heat.
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