pork liver and lean meat porridge(zhu gan shou rou zhou )

pork liver and lean meat porridge

Introduction:

"Congee can nourish spleen and stomach, moisten and nourish lung dryness. What I like most is Guangdong's raw and rolling porridge, which is made of pre cooked white porridge and all kinds of fresh meats or seafood. It preserves the original freshness of the porridge without damaging its nutrients. The bottom of the porridge absorbs the taste of meat or seafood and tastes more delicious. The bottom of porridge is usually white porridge, which can be cooked with pig bones, dried Yao columns, etc. to make the bottom of porridge more delicious. According to the different materials of porridge, the uncooked porridge has many tastes. Today's most common pork liver and lean meat porridge

Production steps:

Step 1: after washing the rice, add proper amount of water (enough water at a time), put in the cleaned dried Yao column and a few pieces of ginger, bring to a boil over high heat, turn the low heat to boil until the rice grains bloom, and we will deal with other materials when cooking porridge.

Step 2: soak the pig liver in water for 1-2 hours in advance, then cut it into thin slices, wash the blood with water, add salt, cooking wine and pepper, mix well and marinate for 10 minutes.

Step 3: cut the lean meat into thin slices, add salt, a little soy sauce, pepper and cornmeal, mix well and marinate for 10 minutes.

Step 4: cut the onion into powder and set aside.

Step 5: after the porridge is cooked, turn to high heat and bring to a boil. First add lean meat and then pig liver. After both of them change color, add salt to taste. Sprinkle with scallion and half teaspoon sesame oil before leaving the pot.

Step 6: the cooked porridge will become more and more sticky after a long time. It's best to eat it while it's hot.

Materials required:

Pig liver: 50g

Lean meat: 100g

Ganyaozhu: 15 tablets

Mi: one cup

Onion: one

Note: 1) before the meat, we must turn the fire to boil the porridge. The porridge material is not easy to cook for a long time, so that the porridge material can keep tender and smooth taste. 2) If you want the porridge to be fresher, don't put soy sauce when marinating the meat. 3) Scallion, sesame oil in the pot before put can maximize the volatile flavor. 4) After the porridge is cooked, it should be eaten while it is hot. If it is put for a long time, the porridge will become thicker, and the green onion will change color and lose its flavor. According to the amount of each meal, take a part of the bottom of porridge and roll it in a small pot.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Zhu Gan Shou Rou Zhou