Wineshark Cooking Class - Congee with Skipjack Tuna and Peanuts 柴魚花生粥

Ingredients (for 4):

• Dried skipjack tuna - 40 g
• Peanuts - 60 g
• Pork - 150 g
• Soy sauce - 1/2 tsp
• Corn starch - 1/2 tsp
• Spring onion - 2 sprigs
• Rice - 2/3 cup
• Salt - 1/2 tsp
• Oil - 1/2 tsp

Procedures:

1. Soak the dried skipjack tuna in warm water for 15 minutes.

2. Cut the skipjack tuna into small pieces.

3. Cook the skipjack tuna and peanuts in boiling water for 10 minutes. Remove and drip dry.

4. Mince the pork.

5. Marinate the pork with soy sauce and corn starch for 15 minutes.

6. Chop the spring onion into small pieces.

7. Mix the rice with salt and oil. Marinate for 20 minutes.

8. Boil 12 cups of water and then add the rice to cook for 45 minutes.

9. Add the skipjack tuna and peanuts into the congee and continue to cook for 30 minutes.

10. Add the minced pork and loosen them in the congee. Switch off the heat and cover with lid to simmer for 10 minutes.

11. Serve with the spring onion on top.