Pork liver porridge(zhu gan rou pian zhou )

Pork liver porridge

Introduction:

"I like porridge and am good at cooking it. A bowl of light and hot porridge warms our stomach and heart in this cold winter. In my family, there are two kinds of porridge: one is thin, which my mother and sister like; the other is thick, which my father and I like. As for my brother, he eats everything. Every time I cook porridge, I have a headache

Production steps:

Step 1: wash the rice and soak it in 1500ml water for 1 hour.

Step 2: wash the pork, cut it into thin slices, add salt, soy sauce, starch, peanut oil and marinate for 15 minutes.

Step 3: wash the pig liver, cut it into thin slices, add milk and soak for 15 minutes, then wash off the milk, add salt, soy sauce, starch and peanut oil and marinate for 15 minutes. (soaking pig liver in milk can get rid of the bad smell, dirty things and make it taste better.)

Step 4: wash the leaves of Lycium barbarum and drain the water. Wash the celery leaves and chop them.

Step 5: after the rice is boiled, cook it for another 40 minutes, and stir it several times every few minutes, otherwise it will stick to the pot.

Step 6: add pork liver and meat slices, cook for 3 minutes, then add wolfberry leaves and celery leaves for 2 minutes, finally add salt and soy sauce.

Step 7: cooked porridge.

Materials required:

Pig liver: 100g

Pork: 50g

Rice: 200g

Wolfberry leaf: 20g

Celery leaves: moderate

Peanut oil: 20g

Salt: right amount

Soy sauce: 1 teaspoon

Precautions: 1. Add enough water at one time to avoid adding water midway. It's not so good to add water on the way. 2. Like to drink thick and rotten porridge, you can cook more time.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Zhu Gan Rou Pian Zhou