Porridge
By VicentaLakin
This porridge is one of the breakfasts we eat in Cantonese! But to be honest, there are fewer cooks and fewer cooks! Back in the country, my mom used to cook a lot of food every year to send her relatives and friends. It's very good
Recipe Recommendations
- salty and fresh
- pot
- an hour
- ordinary
Steps for Porridge
1
The bones of the pig let the merchants cut them up and come back to clean up the leaching, to add ginger chips, to flatten a little bit of salt, and then put in a preservation box for more than one night in the fridge
2
Peanuts and skins are washed with fresh water, with early bubbles
3
(a) The drying is also pre-empted, cleaned and cut into small sections
4
Rice and millet are washed, oil and salt are added, and slightly salted
5
(b) Scrubbed pig bones are removed from the cold-water pan, with blood and extra salt, and then purified with fresh water
6
And pour in a proper amount of water, and with ginger and saltbones, and boil
7
The groundnuts, the leather, the vegetables and the rice are then laid; the fire is boiled, followed by a little fire for about 40 minutes
8
Cooked porridge, tasted it, if it wasn't salty enough to add a little salt to it, then it would be goodPorridge Make Tips
Since the rice has been marinated with oil and salt, and the pork ribs have also been salted, you must taste the porridge at the end before deciding whether to add salt, to avoid it being too salty, which is bad for your health! Additionally, cooking porridge with rice marinated in oil and salt makes the flavor more fragrant and delicious!