Materials: japonica rice (100g), spinach (120g), pig liver (80g).

Seasoning: salt (3g), ginger (5g) and onion (5g).

manufacturing process

1. Wash japonica rice, soak for half an hour, remove and drain;

2. Wash pig liver repeatedly and cut into thin slices;

3. Wash spinach, remove roots and cut into sections; Shred ginger and onion;

4. Inject about 1200ml of cold water into the pot, add the japonica rice, and bring it to a boil;

5. Then cook porridge with low fire;

6. Add liver slices, spinach, shredded ginger and shredded onion, season with salt, and continue to cook until the pork liver is cooked.