Preserved eggs and pork liver are not the same ingredients, so you can cook porridge together. The specific cooking method is as follows:

Practice of preserved egg pork liver porridge

Materials:

2 pieces of pork liver, preserved egg 1 piece, one cup of rice, leek 1 small handful, medlar 10, and appropriate amount of ginger.

2 tablespoons of yellow rice wine, 1 tablespoon of pepper, chicken essence, sesame oil and salt.

Steps:

Taomi, put it in a casserole and add 5 times of water (I dried it, about 4 cups). Peel the preserved eggs, wash them, chop them up, and put them together in a casserole. reserve

Wash pig liver, cut into small slices, add yellow wine, ginger slices and pepper to marinate. Have a taste and get rid of the fishy smell.

Bring the casserole to a boil over high heat, change to medium heat and add Lycium barbarum. In the meantime, use a spoon to scratch a few times to avoid sticking to the pot.

After boiling for 20 minutes, the porridge will thicken. At this time, add the marinated pork liver and marinade, stir with a spoon and cook for 5 minutes.

Finally, add chives, chicken essence, salt, turn off the fire and light sesame oil.