White Cabbage, Carrots and Silverfish Congee

Cabbage might be a lesser known ingredient used for cooking congee. When cooked long enough, cabbage can be very soft too! It will add some natural sweetness to the congee.

Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
2-3 leaves of cabbage, finely chopped
A few slices of carrot, finely chopped
White bait (silver fish), 2-3 tablespoons

Instructions:
Mince the meat finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the cabbage and carrots.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat.
Rinse the white rice and add it to the stock.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.