Seasoning: salt and pepper.

Exercise:

1. Wash the chopped barrel back bones, put them in a pressure cooker, add water and ginger slices, spray air after the fire boils, and then press them with low fire for about 10 minute. Slice lean meat and marinate it with a little soy sauce and raw flour for later use;

2. Take another clean cooking pot, mix the washed rice with some cooking oil, put it in the pot, add pork bone soup, and simmer until the rice grains are soft and flowery;

3. Add the cut mustard, add the marinated lean meat slices, mix well and let it cook for about 5 minutes. After the porridge is cooked, add the right amount of salt and pepper.

Intimate suggestion:

1. Mustard is not afraid of boiling, but likes to taste soft and waxy. After you put it in, you can cook it for more time, or even cook mustard with porridge.

To make the cooked porridge soft and delicious, the trick is to add some cooking oil to the rice.

3, mustard has the effect of removing fire, and also contains crude fiber and rich folic acid to promote gastrointestinal motility.