Pighead spinach congee
By VicentaLakin
Pighead, it's pig head meat. Its taste has long been popular, and it is said that the most sophisticated, oldest, and well-known, fireman in the light kitchens, the “brushing of the head of the pig”, is the well-known and well-known food. There is a rich nutritional value. The edible pighead, the flat, the salty, the rinsing, the venom, the blood, the drying。
Recipe Recommendations
- rice 30g
- pig's head meat 100 grams
- spinach 100 grams
- onion 10 grams
- salt 2 spoons
- MSG
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Pighead spinach congee
1
Get the raw material pork, cold spinach to wash the dry water, spare the onions
2
Rice cleans up and cleans up
3
The pig's head is cut into little meat
4
Spinach drys up into two centimeters
5
Scratch it in small particles
6
Rice boiled until it was seven years old
7
Put the spinach in while the salt and the flavor mix in
8
We'll be done with flowers and flowers
9
The greasy, sweet pork porridge is in the container. Medium
10
This porridge is very nutritious
11
With souffles, strawberries, eggs, sweets, milk is a rich breakfast
12
Breakfast is the most important meal of the day
13
The porridge boils to the point where it tastes better
14
The aroma of pork with spinach and the fragrance of the mouths of the fragrance
15
Breakfast like this looks like an appetite
16
If you do it with your usual food, you'll reap full happinessPighead spinach congee Make Tips
Pighead, it's pig head meat. Its taste has long been popular, and it is said that the most sophisticated, oldest, and well-known, fireman in the light kitchens, the “brushing of the head of the pig”, is the well-known and well-known food. There is a rich nutritional value. The edible pighead, the flat, the salty, the rinsing, the venom, the blood, the drying。