Prep:
- Rinse the dried squid and dried shrimp. Soak the squid in warm water with a splash of white wine, and soak the shrimp in warm water for about 15-20 minutes. Rinse again, drain, and cut the squid into bite-sized pieces.
- Boil the eggs until cooked, peel, and cut in half.
- Rinse the pork skin, blanch briefly, rinse with cold water, drain, and cut into bite-sized pieces.
- Rinse the pork blood, blanch briefly, and cut into bite-sized pieces.
- Rinse the bean sprouts, green onion, and cilantro, then drain.
- Finely chop the onion and garlic. Peel the ginger and cut into thin strips.

Sauté the onion, garlic, and half the ginger strips in cooking oil until fragrant. Add the squid and dried shrimp, stir well, and season to taste. Add water and the rinsed rice (or leftover rice). Cook the congee to a soupy consistency so it pairs well with the crullers.
- Bring the congee to a boil for about 10 minutes, then simmer on low for another 10 minutes and turn off the heat. Keep the lid on to let the congee soften.
- After 20 minutes, turn the heat back on and cook for another 10 minutes. Add the pork blood and pork skin, and cook until the congee is fully done.

Place bean sprouts in a bowl, then ladle the hot congee over them. Top with century egg halves, green onion, cilantro, ginger strips, Chinese crullers, and a sprinkle of black pepper. Enjoy your sweet and savory dried squid congee!