Porridge
By VicentaLakin
Skinned porridge is richly nourished with small slices of eggs and thin meat, which are added to the rice and boiled into sticky porridges, with oil and onions before coming out. The scrawny porridge of the skin is popular among many because of its thickness, smoothness and digestion。
Recipe Recommendations
- pork loin 1 block
- preserved eggs one
- rice half a bowl
- shallots the 3
- ginger 1 block
- salt 1 scoop
- pepper half a spoonful
- cooking wine 1 scoop
- sesame oil a little
- qingshui 1500ml
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Porridge
1
Prepare all the ingredients。
2
The rib was washed clean and cut to Ding, and the eggs to Ding。
3
Ginger cleans up into thin silk and leaves cut into onions。
4
The water is boiled in the pot, and when the water is released, the cut meat is put in half of the ginger silk and a little salt and wine water for two minutes。
5
Get the dry water back。
6
The water is boiled, and when the water is released, the rice is washed in and boiled with two drops of oil and a half hour of fire。
7
The water-spreading meat is put in and the remaining ginger is mixed。
8
Put the omelet in the mix。
9
Salt。
10
With pepper。
11
Onion flowers cut down and put in a little bit of perfume to level the fire。
12
The finished chart。Porridge Make Tips
The taste of wine and ginger is removed from the water with meat。