Auxiliary ingredients: soy sauce, salt, cooking wine, white vinegar, starch, 2 spinach
#Making Steps#
①Main Ingredients Processing
● Soak round-grained rice: Before cooking congee, wash round-grained rice in two passes, panning out the dust and sand. Add enough water and soak it for about 3 hours to let the round-grained rice soak completely, which can speed up the time of cooking porridge and cook a thick and smooth porridge.
● Pig liver deodorization: buy back the pig liver in the tap under the rinse 5 minutes, by the way, with a hand scrub under the pig liver, the surface of the impurities clean. Pick off the sinews on the liver, cut the liver into slices half the thickness of chopsticks and rinse once in a bowl. Add 2 tablespoons of white vinegar and water submerged in the liver and soak the liver for about 30 minutes. When the time is up, rinse the pork liver under the faucet a few more times until it turns white.
②Cooking white porridge
After the net pot add 1500 grams of water, water boiled down into the round-grained rice, open the fire boiled to medium-low heat cooking. Cover the pot with a lid, leaving a little vapor outlet to keep the water at a slight boil. Remember to stir the bottom of the pot every once in a while to keep the rice from sticking to the pot.
3 hot cooking pig liver
When the round-grained rice completely rose burst open, the porridge is almost cooked, keep the porridge in the boiling state. Throw in the liver, stir it into the porridge with a spatula, and cook for another 10 minutes or so off the heat. Sprinkle a little spinach leaves and a pinch of salt inside the porridge to taste, and use the residual heat of the porridge to simmer the pig liver for 5 minutes to taste pig liver porridge.