Ingredients: pork liver 1, spinach 1, small bowl of rice 1, medlar 1, soy sauce 1 spoon, appropriate amount of starch, a small amount of cooking wine, and appropriate amount of salt and chicken essence.

1. Wash spinach with clear water and cut it into half-finger-long segments. After washing rice with clean water, add clean water without washing rice, soak for 20 minutes, remove water, and mash in a stone mortar. After soaking and mashing rice grains, it can not only shorten the cooking time of porridge, but also make porridge thicker and more delicate.

2. After washing the pork liver with clear water several times, cut it into thin slices, add a proper amount of clear water and cooking wine to the big bowl, knead it several times and soak it for about half an hour.

Tip 1: Soaking pork liver slices in water with cooking wine can precipitate blood in pork liver and reduce the fishy smell of pork liver.

3. Soak the pork liver in cooking wine and water, take it out and rinse it with water again. After controlling the water, add half a spoonful of cooking wine, 1 spoonful of soy sauce and a small amount of salt, stir well, add a proper amount of starch, stir well again to coat the pork liver with starch, pour a small amount of cooking oil, and seal the oil for 10 minute.

Tip 2: The pork liver treated in this way can remove most of the fishy smell, increase the bottom taste of the pork liver, and make the pork liver taste more tender and smooth.

4. Add a proper amount of water to the casserole and continue to add the processed rice. After the fire is boiled, turn to low heat and cook for about 15 minutes. At this time, the rice porridge is already very thick.

5. After the rice porridge is cooked, add the processed pork liver and cook for about 2 minutes on low heat. The pork liver is basically cooked.

6. After pouring spinach and medlar, add appropriate amount of salt and chicken essence to taste.