Rice Congee with Carrot and Anchovies/Silver Fish bait

Carrots are an all-time favorite. They produce a sweet taste when cooked and are loaded with nutrients.

Ingredients:
Lean pork meat, around 300-400 grams (半斤)
Half cup of white rice
Filtered water
White Bait (also known as silver fish), 2-3 tablespoons OR 4-5 tablespoons anchovies. I always remove the fine bones.
1 whole carrot, cut into 4 pieces or cubes. Up to you. I like to use Australian carrots.
Some spring onions, finely chopped (optional).

Instructions:
Mince the meat finely or slice thinly.
Wash and rinse anchovies/bait thoroughly. Fill slightly more than half the pot with filtered water and bring to a boil.
Add meat to the stock and simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Remove the meat from the stock. If you used anchovies, remove those as well. Use a blender to blend the anchovies.
Rinse the white rice and add it to the stock. Add the carrots. Boil until the rice grain is soft.
Transfer the contents to the slow cooker. Put on medium heat and cook for another one hour.

Easy way out: 
Add water and rice to pot, bring to a boil. Make sure the water is not too much. I usually use my fingers to measure - the water level should not be more than 4 fingers higher than the white rice.
Add sliced meat, bait, rice and carrots.
Cook at high temperature for a while, and transfer to a slow cooker to cook at high heat for 2 hours.