Meatball vegetable congee

Drinking enough rice, I thought I'd change my mind. Porridge is cooked with meatballs and leaves are spilled on vegetables, so that they have phenol and can drink warm hot congee, nutrients and heat. Skinty pork is cut into mashed meat, mixed with mushrooms and porridges, boiled with congee, eating meatballs with teeth, mushrooms with porridge and porridge. The meatballs of the tooth, the fragrance of the vegetables, are a porridge of nutrition worth trying。

Recipe Recommendations

lean pork appropriate amount
mushrooms appropriate amount
Zhou di appropriate amount
small rapeseed appropriate amount
refined salt appropriate amount
shallots appropriate amount
pepper oil appropriate amount
ginger appropriate amount
Weijixian soy sauce appropriate amount

light
cook
three-quarters of an hour
simple

Steps for Meatball vegetable congee

Skinned pork is cut to pieces, and it is spilled into onions, gingertails, and mushrooms。

Cut meat in a clean pot, with proper salt。

Two spoons of very fresh sauce。

Put in a proper amount of pepper oil。

Smash the meat, pick it up for 30 minutes。

Make the meat into meatballs and make a spare when it's cooked。

The casserole pours into the porridge and then into the meatballs。

A small fire boils 20 minutes later into a small cut oil, and the fire opens。