On the Lantern Festival, people all over the country eat Yuanxiao and Tangyuan.

Only our Taizhou city is an exception, some places eat paste (sweet potato soup) and some places eat salty and sour porridge.

A bowl of acacia porridge-salty and sour porridge

Ingredients: appropriate amount of rice, marinated pork intestines, a handful of red beans, marinated bones (preferably tube bones, marinated for more than half a month), appropriate amount of taro (the soul of porridge for me), a handful of corn (traditionally dried corn), appropriate amount of mustard, appropriate amount of salt, and a little rice wine.

The practice of salty and sour porridge

1, pig bones, pig intestines, washed and cured for at least one day.

2. Soak red beans in water half a day in advance.

3, the pig bone is cut into small pieces and the pig intestine is cut into sections.

4, put a little oil in the pot, put the bones, stir-fry the pork intestines, and cook a little yellow wine to smell.

5. Fill the pot with water at one time, add the washed red beans and cook for about an hour. After the water boils, turn to low heat and simmer slowly.

6. Peel taro and cut it into thick slices during the bone soup. Remember not to cut it too small, and wash the corn kernels for later use.

7. Add taro and cook the bones until they are half cooked.

8. Cook taro until it is half cooked. Add washed rice and cook it together.

9. Add corn kernels together. If the corn kernels are dry, put them in the pot with red beans.

10. Wash mustard for later use. I think everyone chooses mustard because it is in season and because it is resistant to cooking and has a special flavor.

1 1, add salt when the porridge is almost ready, add small pieces of mustard, cook and season together, and then serve.

Whether it is your homesickness or not, at least, its taste and nutrition are not bad, and it is worth trying.