Accessories: oil, salt, chicken essence 1g, sugar 1g, 2g shredded ginger, 2g chopped green onion and a little pepper.
Practice of pig miscellaneous porridge
1. Prepare porridge: put the cut kidney flower into a seasoning bowl, add two spoonfuls of white vinegar and two bowls of clear water, soak for 15 minutes, remove the odor of kidney flower, then drain the water, add pepper, salt, sugar, chicken essence and starch, and gently grab evenly. After the lean meat slices are evenly caught with salt, sugar and chicken essence, add starch to marinate.
2. Cook the old fire with rice porridge.
3. Cook the porridge on medium heat until it is thick, and skim off the foam floating on the porridge surface with a spoon.
4. Sprinkle in shredded ginger and mix well.
First, put this thin cloth in the rice porridge.
6. Then put the kidney flowers.
7. When the lean slices and kidney flowers start to harden, add salt, sugar and chicken essence to taste, then sprinkle with chopped green onion, mix well, and prepare to go out and put into bowls.
8, the bowl, a little tidy, that is.