Congee can harmonise the stomach, nourish the spleen, moisten the lungs. What I like best is Guangdong's raw rolled porridge-it is made from pre-cooked white porridge and various fresh meat ingredients or seafood. It retains the original tenderness of the porridge ingredients without destroying them. Nutritional substances, and the porridge base absorbs the taste of meat or seafood, making it more delicious.
The porridge base is generally white porridge, and can also be boiled with pork bones, dried jade pillars, etc. to make the porridge base more delicious. Depending on the porridge ingredients, raw porridge has many flavors. Today's the most common porridge with pork liver and pork.
Porridge with pork liver and lean meat
By IlianaAbbott
Steps for Porridge with pork liver and lean meat
1
After washing the rice, add appropriate amount of water (add enough water at one time), add the washed dried jade pillars and a few slices of ginger. After the fire boils, turn to low heat and boil until the rice grains bloom. When cooking porridge, we handle other ingredients.
2
Soak the pork liver in clear water for 1-2 hours in advance, then cut into thin slices, wash off the blood with clear water, add salt, cooking wine, and pepper powder, mix well and marinate for 10 minutes.
3
Cut lean meat into thin slices, add salt, a little soy sauce, pepper, and cornstarch, mix well and marinate for 10 minutes.
4
Cut the green onions into the ground and set aside.
5
After the porridge is cooked, turn to high heat and bring to a boil. Add lean meat first, then pork liver. After both color, add salt to taste, sprinkle chopped green onion before taking out, and pour half a teaspoon of sesame oil to take out.
6
The cooked porridge will become more and more viscous after being left for a long time, so it is best to eat it while it is hot.Porridge with pork liver and lean meat Make Tips
1) Before adding the meat slices, be sure to turn the heat to high to bring the porridge to a boil. The ingredients should not be cooked for too long; this is the only way to ensure they maintain a tender and smooth texture.
2) If you want the porridge to be lighter, do not add soy sauce when marinating the meat.
3) Adding chopped green onions and sesame oil just before serving maximizes the release of their aroma.
4) Once the porridge is cooked, it is best to eat it while hot. If left for too long, the porridge will become thicker, and the onions will discolor and lose their fragrance. You can take a portion of the porridge base according to the serving size and cook the ingredients in a small pot.