Pork congee with liver

Liver has lots of iron and vitamin A.

If you are anaemic due to iron deficiency, soups or congee with pork liver is a good dietary supplement. Better taste and better absorbence.

It is important to parboil the pork liver prior to adding them to the congee, unless you are in the mood for brownish looking congee. The liver slices only need a few minutes. Do not overdo them as they become tough and chewy.

Ingredients
100g pork fillet
100g pork liver
10g ginger
1 cup of rice
6 cups of soup stock
salt and pepper
1 tsp sesame seed oil
1/2 tsp salt

Marinate for the pork
1 tsp cooking wine
1/2 tsp cornstarch
1/2 tsp salt

Directions

1. Wash and cut the ginger into thin strips
2. Clean the pork and pork liver and slice thinly
3. Place in a bowl and add the marinate for the pork. Leave to stand for 5 minutes
4. Parboil the pork and pork liver slices. Drain and set aside
5. Wash and soak the rice for 30 minutes
6. Place rice in a pot and add the soup stock
7. Bring it to a boil and lower heat to a simmer and cook till done
8. Add the pork and liver to the porridge and cook till done
9. Add the salt, pepper, sesame seed oil and pepper before serving

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Recipe source: <a href="http://www.homemade-chinese-soups.com/liver-pork-congee.html">Pork congee with liver</a>