Wash all ingredients thoroughly. Soak the rice in cold water for about 30 minutes before cooking. Chop the scallions.

Simmer the pork bones in water to make a broth for the congee. Discard the first batch of water to remove any odor and prevent scum from forming. Remove the corn kernels from the cob, then add the cobs to the bone broth to enhance the sweetness (the longer you simmer, the sweeter the broth).

Simmer the bones for about 3 hours, then remove the bones and corn cobs. Strain the broth to remove any bone fragments, then add the soaked rice and cook until very soft. Add a pinch of salt (just a little, not to taste yet). At this stage, cook the congee a bit thick, since you'll add more rib broth later.

Boil the corn kernels separately and set aside.

Rinse the pork liver with salt, then slice thinly. If you're concerned about the smell, after slicing, pour boiling water over the liver, quickly toss, and rinse under cold running water to keep it from drying out during stir-frying.

Cut the pork spare ribs into small pieces. Blanch in boiling water to remove any odor (if your pork is very fresh, you can skip this step). Heat a pan with a little oil, add the ribs, and stir-fry. Season with soy sauce and ketchup until slightly strong in flavor. Do not add bouillon or seasoning powder, as it will affect the taste (if you do, the ribs may taste sour—I've tried it!).

Stir-fry the ribs until they're browned and fragrant. Once ready, add enough water to cover the ribs and simmer until tender (about 30 minutes), but don't let the meat fall apart. Skim off any foam if needed.

Once the ribs are tender, pour all the rib broth into the congee pot and continue simmering until the congee is soft and creamy (adjust thickness to your preference). After simmering, stir-fry the ribs again in a pan, adding more soy sauce and ketchup to taste, since the ribs will have lost some flavor during simmering. When the congee is ready, add the ribs to the pot. You can also add the boiled corn kernels now, or keep them separate and add to each bowl when serving.

Heat a pan with oil until very hot, then add the liver and stir quickly. When the liver is just barely cooked, season with soy sauce and ketchup to taste (do not add other seasonings). When the liver is cooked through, add the scallions, turn off the heat, and transfer to a plate. Liver cooks very quickly, so stir constantly and don't overcook or it will become dry and tough.

To serve: Adults can enjoy this dish with chili flakes, or if there are no young children, you can add chili sauce when stir-frying the ribs and liver. Enjoy your meal!