Dried shiitake mushroomssoaked in warm water and sliced15 g
Dried shrimp8-10 g
Shallotssliced30 g
Garlicsliced3 cloves
Green onionwhite part cut into segments, green part chopped2
Pork ribsblanched200-300 g
Shredded pork150-200 g
Bonito dashi stock1500 ml
Mushroom soaking water~200 mlest.
White pepper powder~½ tspest.
Sugar1 spoon
Soy sauce1 spoon
Hua Diao wine~2 tbspest.
Fried shallot crisps~2 tbspest.
Cooking oil~2 tbspest.
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Steps
1
Soak the dried shiitake mushrooms in warm water until softened, then remove stems and slice. Prepare shallots, garlic, chopped green onion whites, and chopped green onion tops.
2
Heat oil in a pot and sauté the sliced mushrooms, dried shrimp, garlic, and shallots over medium-low heat until fragrant.
3
Add the green onion whites, sprinkle in white pepper and sugar, then stir in soy sauce and Hua Diao wine, mixing until aromatic.
4
Add the washed and drained rice, stirring to coat it with the fragrant mixture.
5
Pour in the bonito dashi stock, blanched pork ribs, and mushroom soaking water. Bring to a boil, skimming off any foam.
6
Continue cooking until the rice grains swell, adding a bit more water if needed. Once boiling, turn off the heat and let it sit covered for about 15 minutes.
7
While waiting, cut the long beans into segments for later use.
8
Uncover and reheat, boiling for a few more minutes until the rice fully bursts open.
9
Reduce to low heat, add the shredded pork to cook through, then add the long beans and cook briefly.
10
Before turning off the heat, stir in white pepper, fried shallot crisps, and chopped green onion for extra fragrance. The savory long bean porridge is ready to serve.
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