material
Rice100g, pork liver150g, peanut oil 30g, salt 7g, chopped green onion10g, Jiang Mo 4g, cooking wine10g, starch10g and water 600g.
method of work
1. Wash the rice; Wash the pork liver, cut it into rectangular thin slices with a thickness of about 0.3 cm, put it into a bowl, add starch, chopped green onion, Jiang Mo, cooking wine and a little salt, mix well, marinate and size.
2. Put the oil in the pot and heat it to 50% to 60%. Disperse the pork liver slices and cut them with chopsticks for about 1 minute until the pork liver is half cooked. Take out and control the oil.
3. Boil the water in the pot, pour in the rice, and cook it on low fire for about 30 minutes. When the rice is boiled, add pork liver slices, continue to cook on low fire for 10-20 minutes, and add monosodium glutamate and salt.
Practice 2, meatball pork liver porridge
material
"Pork ground meat 1 50g", "pork liver 80g", "white powder 1 tsp", "rice congee 4 bowls", "shredded ginger", "chopped green onion", "salt", "white pepper" and "soy sauce 1 tsp.
method of work
1: Add the minced pork into the cured meat and stir it in the same direction until it is sticky.
2: Make the step 1 into small meatballs of about10g each.
3. After the pig liver is washed with running water, it is soaked in cold water. When the water becomes turbid, it is soaked with new water until the water does not become turbid. Slice pork liver, add white powder and mix well.
4: put step 2 into boiling water and cook it, then take it out.
5: put the step 3 into boiling water for boiling 15 seconds and then take it out.
6: After boiling rice congee, add the small meatballs in step 4 and pork liver in step 5 to boil, add salt and white pepper to taste, and sprinkle with shredded ginger and chopped green onion.
Practice 3, pork liver porridge with chives
material
50g of rice, pork liver 1 00g, 5 shallots, 5 slices of ginger, salt 1 spoon, and vegetable oil1spoon.
method of work
1. After washing the rice, pour in vegetable oil and half a spoonful of salt, mix well, then pour in white water until the rice 1 cm is over, and soak for 2 hours.
2. Boil half a pot of water, pour the soaked oil and salt rice into the boiling water pot, boil over high fire, and simmer for 40 minutes.
3. Slice pork liver, add ginger slices, sprinkle with half a spoonful of salt, mix well and marinate for 30 minutes.
4. Put the marinated pork liver into rice congee, stir well, cook on high fire for 5 minutes, sprinkle with minced chives, and then turn off the fire.
Practice 4 of pork liver porridge
material
200g of pork liver, 200g of rice, cooking oil, starch, salt, ginger or ginger powder, chopped green onion and green vegetables.
method of work
1, pork liver washed and sliced, salted with oil, starch, salt, ginger or ginger powder.
2. Add water to the rice to cook the porridge. When it is almost cooked, add the marinated pork liver and vegetables, cook it a few times, and put some chopped green onion in the pan.
Practice five, coriander pig liver yin rice porridge
material
Yinmi pork liver coriander ginger soy sauce starch cooking wine white pepper oil and salt
method of work
1. Wash the glutinous rice and put it in a pot, and add a proper amount of water;
2. Cover the lid and make an appointment for casserole porridge (the direct porridge is set at 2:30), and the porridge will be cooked automatically after the time is up;
3. Prepare other ingredients;
4. Add salt, starch, cooking wine and soy sauce to the pork liver, stir evenly and marinate;
5. Boil boiling water, put the marinated pork liver in, and take it out immediately after the pork liver becomes discolored;
6. Put the boiled pork liver into the pot;
7. Add shredded ginger, salt and white pepper, stir well, cover and keep warm for ten minutes;
8. Add coriander powder before taking out the pot and stir well.
9. Put it in a bowl.
Tips
1. After cleaning the rice, put it into the pot, the water amount is generally 2-3 times that of the rice, cover it and cook porridge, press the casserole setting button, and after 2 and a half hours, the porridge will be cooked; I used the reservation function. I prepared it the night before and cooked the porridge automatically the next morning.
2. Marinate the pork liver with salt, cooking wine, soy sauce, etc. in advance, and then blanch it in boiling water. After the pork liver becomes discolored, it can be removed to control the dry water, which can avoid putting it directly into porridge with strong odor and ugly color;
3. When there are ten minutes left, you can put the boiled pork liver and shredded ginger into the pot or simmer for ten minutes with the residual temperature in the pot after turning off the fire to cook the pork liver;
4. Finally, add chopped coriander when taking out the pot, and stir well. Ginger and white pepper can help to remove fishy smell, just add salt yourself.