Materials: japonica rice100g, pork spleen 300g, pork belly150g.

Seasoning: onion 12g, ginger 5g, salt 3g, monosodium glutamate 2g, cooking wine 10g.

Exercise:

1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;

2. Wash the pig spleen and belly with light salt water;

3. Wash onion and ginger, cut into sections and slices for later use;

4. Put cold water, pork spleen and pork belly into the pot, add onion, ginger slices and cooking wine, first boil it with high fire and skim off the floating foam;

5. Stew on low heat until cooked, remove the pork spleen and belly, and remove the onion and ginger slices;

6. Put the japonica rice into the pot, bring it to a boil, and then turn to low heat to cook until the porridge is finished.

7. Cut pork spleen and pork belly into filaments, put them into porridge and season with salt and monosodium glutamate. Materials:

Material: pig spleen150g.

Accessories: codonopsis pilosula 15g, dried tangerine peel 6g, japonica rice 60g.

Seasoning: 5g of onion, 3g of ginger, 3g of salt and monosodium glutamate 1 g.

Exercise:

1. Wash pig spleen and slice it;

2. Wash the onion and dried tangerine peel and dice them;

3. Wash and shred ginger;

4. Wash codonopsis pilosula and japonica rice;

5. Put Codonopsis pilosula and japonica rice in a pot, add a proper amount of water, boil with slow fire, then add dried tangerine peel, cook into porridge, add pork spleen, ginger and onion, and season to get the material:

Materials: 2500g of pig leg, 500g of pig heart, 500g of pig liver, 500g of pig spleen, 500g of pig lung and 500g of pig kidney.

Seasoning: salt 50g, alum 5g, vinegar 100g.

Exercise:

1. Wash pork leg and cut it into 12 cm square pieces;

2. Wash pig heart, liver, spleen, lung and kidney with alum, salt and vinegar respectively;

3. Then put the pork and pig viscera into the pot, and add water to the raw materials. Boil it with high fire first, then turn to low heat until it is 70% cooked, then take it out and pour out the soup;

4. Add 2500 ml of old bittern, add pork and viscera, tie the mat firmly, press the heavy object on the mat, continue to cook until the meat is completely colored, take out the leg meat and cut it into large pieces;

5. Put a mat in another pot, spread a layer of meat bones on the mat, and pour the meat soup made in Suzhou. After the material is not half, turn to a small fire;

6. At the same time, add pork slices and internal organs to continue simmering. Simmer, cool, take out and slice. Materials:

Ingredients: 500 grams of wheat flour and 300 grams of pig spleen.

Accessories: 6 grams of Evodia rutaecarpa and 6 grams of Alpinia officinarum.

Seasoning: 6 grams of pepper.

Exercise:

1. Dry Zanthoxylum bungeanum, Evodia rutaecarpa and Alpinia officinarum, and grind into powder.

2. Wash the pig spleen, chop it up and fry it.

3. Half of the pig spleen is rolled into powder and the other half is stuffed with wonton.