Salted pork bone and dried vegetable porridge to reduce internal heat


Salted pork bone and dried vegetable porridge to reduce internal heat

In Guangdong, this bowl of salted pork bone, dried vegetable, and peanut porridge is a lifesaver for those experiencing internal heat! It's my go-to when my throat gets dry and my mouth blisters. The pork bones are pre-marinated with salt and spices, resulting in a savory and flavorful porridge. The meat between the bones is rich in salt and flavor, making it incredibly satisfying to chew. The dried vegetables, a unique Guangdong specialty, absorb the essence of the porridge, leaving them soft, chewy, and with a unique vegetable aroma. The peanuts are stewed until soft and soft, melting in your mouth. The porridge is thick, and every spoonful is packed with the umami flavor of the ingredients, a salty, savory, and sweet lingering taste that moistens your tongue and throat. Having a bowl of this when you're experiencing internal heat is like installing a dual "fire-extinguishing and nourishing" system on your body. Heat quickly dissipates, leaving you feeling moisturized from the inside out and feeling incredibly comfortable! This "fire-reducing" porridge is a must-have at home! My little beast sipped three bowls straight.

Ingredients

Steps

  1. marinate the pork bones: clean the pork bones, drain the water, add 40 grams of salt (I personally like to put star anise, pepper and salt into the pot, stir-fry on medium-low heat and then marinate, which has a better effect in removing fishy smell), then add the pork bones and 2 slices of ginger, stir well, and marinate overnight or for 2 days.
    marinate the pork bones: clean the pork bones, drain the water, add 40 grams of salt (I personally like to put star anise, pepper and salt into the pot, stir-fry on medium-low heat and then marinate, which has a better effect in removing fishy smell), then add the pork bones and 2 slices of ginger, stir well, and marinate overnight or for 2 days.
  2. Soak peanuts in cold water 2 hours in advance;
    Soak peanuts in cold water 2 hours in advance;
  3. Wash the dried vegetables thoroughly and soak them for more than 4 hours. If the dried vegetables are free of sand, the soaking water can be used to make porridge.
    Wash the dried vegetables thoroughly and soak them for more than 4 hours. If the dried vegetables are free of sand, the soaking water can be used to make porridge.
  4. Rinse the marinated pork bones briefly with clean water.
    Rinse the marinated pork bones briefly with clean water.
  5. Take a large pot, put in 150 grams of rice, and add 9 times the amount of water as the rice (if you like thinner porridge, you can increase the amount of water appropriately).
    Take a large pot, put in 150 grams of rice, and add 9 times the amount of water as the rice (if you like thinner porridge, you can increase the amount of water appropriately).
  6. Add soaked peanuts, dried vegetables, cleaned pork bones and 3 slices of ginger. Bring to a boil over high heat, then reduce to medium-low heat and cook for 1 hour. If using a pressure cooker, start the cooker and time it for 15-20 minutes after the steam comes on. Then, allow the pressure to cool naturally and release the air before opening the lid.
    Add soaked peanuts, dried vegetables, cleaned pork bones and 3 slices of ginger. Bring to a boil over high heat, then reduce to medium-low heat and cook for 1 hour. If using a pressure cooker, start the cooker and time it for 15-20 minutes after the steam comes on. Then, allow the pressure to cool naturally and release the air before opening the lid. Add soaked peanuts, dried vegetables, cleaned pork bones and 3 slices of ginger. Bring to a boil over high heat, then reduce to medium-low heat and cook for 1 hour. If using a pressure cooker, start the cooker and time it for 15-20 minutes after the steam comes on. Then, allow the pressure to cool naturally and release the air before opening the lid. Add soaked peanuts, dried vegetables, cleaned pork bones and 3 slices of ginger. Bring to a boil over high heat, then reduce to medium-low heat and cook for 1 hour. If using a pressure cooker, start the cooker and time it for 15-20 minutes after the steam comes on. Then, allow the pressure to cool naturally and release the air before opening the lid.
Languages
Gesalzener Schweineknochen und getrockneter Gemüsebrei zur Reduzierung der inneren Hitze - Deutsch (German) version
Salted pork bone and dried vegetable porridge to reduce internal heat - English version
Gachas de hueso de cerdo salado y verduras secas para reducir el calor interno. - Española (Spanish) version
Bouillie d'os de porc salés et de légumes séchés pour réduire la chaleur interne - Français (French) version
Bubur tulang babi asin dan sayuran kering untuk mengurangi panas dalam - Bahasa Indonesia (Indonesian) version
Porridge di ossa di maiale salate e verdure essiccate per ridurre il calore interno - Italiana (Italian) version
塩漬け豚骨と乾燥野菜のお粥で体内の熱を下げる - 日本語 (Japanese) version
소금에 절인 돼지뼈와 말린 야채죽으로 내부 열을 낮춰줍니다. - 한국인 (Korean) version
ต้มกระดูกหมูเค็มและผักแห้งเพื่อลดความร้อนภายใน - แบบไทย (Thai) version
降火的鹹豬骨菜乾粥 - 香港繁體中文 (Traditional Chinese - Hong Kong) version