The practice of ribs and laba porridge ingredients
Arctic shell 120g
Pork chop 200g
Rice150g
Scallop 20g
2 tablespoons yellow wine
Ginger10g
Green pea 10g
5 grams of medlar soaked in water
3/4 spoon of salt
Pepper 1/2 tablespoons
5 grams of leek
step
1. All the materials are ready.
2. Wash scallops and soak them in water.
3. Cut the pig into small pieces and put it in the pot. Cook over high fire until the blood bubbles float, remove and wash.
4. Put the ribs in the pressure cooker and add the ginger slices.
5. Add some water and washed rice.
6. Add rice wine.
7. Add the soaked scallops and the soaked scallops.
8. Cover the pressure cooker and put it on the fire to boil. After SAIC, turn to low heat and cook for 40 minutes.
9. Polaris uses toothpicks to remove shrimp lines.
10. Then cut a knife from the shrimp back with a knife, and the knife edge goes deep into 2/3 of the shrimp meat.
1 1. blanch arctic fish in boiling water 1 min.
12. Take out the water control.
13. Open the lid of the pressure cooker when there is no pressure, and put in the Northern Lights.
14. Add green peas and Lycium barbarum, cook for 2-3 minutes on high fire, and add salt, pepper and chopped green onion.
skill
Key:
1. Cooking porridge in a pressure cooker can save firepower, and the rice grains are intact.
2, salt should be put at the end, porridge is easy to slack off after adding salt.
The last pepper and chives are the finishing touch, which can be used to deodorize and enhance fragrance.