A good porridge for thieves. It is salty but not greasy, clears stomach heat, and removes lung dryness. People who often stay up late, smoke and drink too much, or have toothache due to deficiency of fire can eat this porridge regularly.

Ingredients?

Half a catty of roasted bones

Half a catty of pork spine

50 grams of dried vegetables

More than 10 mussels

2 cups of Northeastern rice

A small handful of adzuki beans (or eyebrow beans, peanuts)

A few slices of ginger

Appropriate amount of coarse salt

Half a carrot

How to make mussels, salted bones (roasted bones) and dried vegetables porridge?

Use coarse salt for pork spine (Put more) Marinate overnight to make salted bones. Take out the salted bones from the refrigerator, rinse them with water and add the roasted bones together for later use.

Soak dried vegetables until soft, wash and chop. Wash mussels and beans.

Put roasted bones, salted bones, dried vegetables, beans, mussels, ginger, and 3L water into a clay pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for 40 minutes.

While waiting for cooking, wash the Northeastern rice, marinate it with a little salt and oil, cut the carrots into small pieces, add them to the clay pot (after 40 minutes), turn to high heat and cook until Turn off the heat when the rice blooms.

Stir with a spoon halfway to prevent sticking to the pan.

Add more salt depending on the situation.

Tips

1. Rice should be marinated in salt oil, not too much salt.

2. After adding the rice, you need to cook the porridge over high heat so that rice oil can easily come out.