Lean Meat Corn and Vegetable Heart Porridge

Ingredients

Half a cup of rice, one corn, 100 grams of lean meat, 100 grams of vegetable heart, one piece of ginger

Method

1. Corn cut off the kernels of the corn with a knife, and corn stalks are chopped into a few sections; lean meat Sliced or shredded with shredded ginger, salt, oil, cornstarch, marinate for half an hour; cleaned and chopped cabbage (cabbage before putting into the pot and then cut)

2. Wash the rice with oil, salt marinade for 10 minutes, put it into a pot, add 5 to 6 bowls of water, put the corn stalks in it

3. Boil on a high flame, then turn to a low flame and boil for 30 minutes

4. Continue to cook on low heat for 10 minutes

5. Stir the porridge repeatedly with a long-handled spoon until the porridge becomes thick

6. Turn up the heat, pour the marinated lean pork into the porridge, and spread it out with a spoon

7. Put the vegetable hearts into the pot, and cook them without a cover until they break off

8. Season them with salt to taste