Friends who have seen China on the Tip of the Tongue must have a deep impression on Cantonese cuisine. Bone porridge is one of the most famous local specialties, which has the function of cooling and reducing fire. So, how do Cantonese people cook bone porridge?
The material of bone porridge
A pig bone, a bowl of millet, some peanuts and other materials.
The practice of bone porridge
1, the first is to wash all kinds of materials. Put the pig bones in the pot, add ginger and cooking wine, cook for a few minutes, take them out and clean them with water.
2. Rinse the millet, add oil and salt, and boil over high fire after 30 minutes.
3. Pour in all the ingredients, add enough water, stew for 30 minutes on high fire, and then cook with low fire until it is completely boiled. Finally, sprinkle with chopped green onion to taste.
Tips for bone porridge
1, you can boil the millet and water before putting the ribs. When cooking millet, remember to dig the bottom of the pot with a spatula to prevent millet from sticking to the pot.
2. Note that there is a step of soaking millet, which has been seasoned. So don't put too much salt when you put the seasoning in the last step.
3. Pig's trotters are beauty beauty's artifacts. You can also change pig bones into pig's trotters, or stew them together in a pot, so that the Cantonese bone porridge is more perfect and authentic.
Practice of bone porridge II
1. Wash rice with clear water; Pig bones are broken with the back of a knife for later use.
2. Drain the water on the pot and add the pig bones. When the fire boils, turn to low heat and cook for about 1 hour, then filter out the bone residue, add Shao wine and rice, continue to cook until the porridge is finished, and finally season with chopped green onion, refined salt and monosodium glutamate to serve.