Ingredients (for 4):
- Pork - 200g
- Pearl barley - 40g
- Fish tripe - 40g
- Unsweetened tofu pudding - 200g
- Rice gruel - 500ml
- Dried plaice - 1
- Aged tangerine peel - 1 piece
- Fish sauce - 2 tsp
- Ginger - 3 slices
- Chinese celery - 1 sprig
- White pepper finely - dashes
Procedures:
1. Rinse the pearl barley and soak in water for 2 hours.
2. Soak the aged tangerine peel in water to soften.
3. Rinse the pork and rub 2 tsp of coarse salt evenly on it. Keep in fridge overnight.
4. Rinse the fish tripe and soak in water until softened.
5. Chop the Chinese celery into small dices.
6. Cut the ginger into shreds.
7. Grill the dried plaice over fire until lightly browned on edges. Scrape off any burnt part with a knife.
8. Cut away the bones and cut into large squares.
9. Squeeze dry the fish tripe, then add a pinch of salt, 2 tsp of oil and 2 tsp of tapioca starch. Mix well.
10. Steam the fish tripe for 6 minutes.
11. Cut the fish tripe into big pieces.
12. Cut the aged tangerine peel into fine shreds.
13. Remove the salt from the pork and rinse well. Mince the pork.
14. Heat the rice gruel in a pot to boiling.
15. Add in the minced pork and mix well.
16. Add in fish tripe and pearl barley. Keep stirring while continue to cook.
17. Add aged tangerine peel, fish sauce, tofu pudding, and ginger shreds. Mix well. Add in tapioca starch and water mixture to thicken if necessary.
18. Serve with some dried plaice and chopped Chinese celery on top. Sprinkle with some white pepper powder.
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