However, the rice porridge in Chaoshan is different from that in Guangzhou. Rice can be boiled in water until the rice grains "bloom". In many stalls that eat fish porridge, rice is also used to soak porridge, so that the porridge cooked is clear and the soup is fresher. Cooking all kinds of porridge is also a common practice in my family, especially recommended to a friend who eats alone. Cook a pot of rice and manage three meals a day.
Today's pork liver porridge is cooked with rice soaked in porridge, which is simple, automatic and faster, but delicious and spicy, especially the entrance of pork liver is still waxy.
Ingredients: pork soup 1 bowl, rice 1 bowl, pork liver 100g,
working methods
1. Prepare pork soup, that is, the soup boiled with lean pork as the soup base.
2. Rinse pig liver with clear water, soak it in light salt water and put it in the refrigerator for preservation. The soaking time should be at least 1 hour.
4. Put the rice into the pork soup and boil it over medium heat.
5. Continue to cook for about 5 minutes with medium and small fire, keep boiling and rolling, and add pork liver.
6. Soak the pork liver in the porridge with chopsticks, season with salt, turn off the fire, and let the pork liver soak in the rice soup 1 minute.
Xiao Wu Shi Ji
After the pork liver is soaked, it should be scooped up in a bowl to avoid soaking in rice soup for too long, which will affect the taste of the pork liver.
If there is no pork soup, you can also use clear water as the soup base, but add some pork slices to make the porridge base more delicious.