Pork Liver Congee

Rinse the Rice thoroughly under cold running Water until the Water runs clear, then soak the Rice in 500g of the Water for at least 30 minutes.

Slice the Pork liver into thin pieces, about 2-3mm thick. Rinse the sliced Pork liver under cold running Water until the Water runs clear, then pat dry with paper towels.

Mince 10g of the Ginger and finely chop 20g of the Scallion. In a bowl, combine the sliced Pork liver with the minced Ginger, 5g of the Shaoxing wine, 10g of the Light soy sauce, and 1g of the White pepper. Mix well and let it marinate for 15 minutes.