How to make Shunde pork porridge delicious?

Pork loin, pork liver slices, after the porridge is boiled, pour in the pork loin, mix the pork liver evenly and cook for 15 minutes, drizzle with sesame oil, add chopped green onion and salt.

Pork liver, pork loin, and pig brain are sliced separately, soaked in cooking wine in water for 15 minutes, remove blood and fish, drain the water, add salt, sugar, cornstarch, stir repeatedly, and marinate.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in a pot, add the appropriate condiments and sauces, stir-fry evenly, pour in a can of beer, and simmer for half an hour on high heat, so that the food is ready.

1. Ingredients: 150 grams of rice, 75 grams of pork loin, 75 grams of pork liver, 75 grams of pork powder sausage, 75 grams of lean pork, 60 grams of pork chop heart, 75 grams of pork belly, a little ginger, 1 coriander, 5 grams of cooking oil, 1 2 tablespoons of cooking wine, a little pepper, 3 teaspoons of refined salt, 1 2 teaspoons of sugar.

2. Wash the rice and mix well with a small amount of oil; Wash and shred the ginger, wash and mince the coriander;

3. Blanch the pork powder sausage and pork belly with boiling water and put them in the pot to cook for 1 hour, then cut them and set aside;

4. Remove the tendons from the pork loin, blanch it with boiling water and cut it into small pieces; Cut the pork liver, pork heart and lean pork into small pieces, wash them, add shredded ginger and refined salt, sugar, and cooking wine to marinate slightly;

5. Put the rice into the porridge pot, add water and bring to a boil, turn to the heat and cook for about 30 minutes;

6. Put all the ingredients into the boiled white porridge, season with refined salt and pepper after cooking, and sprinkle with shredded ginger and chopped coriander.

1. Ingredients: 150g of lean pork, 150g of pork liver, appropriate amount of pork small intestine, appropriate amount of rice porridge.

2. To buy pork offal, you must go in the morning to have fresh pig offal, and the pig offal in the afternoon has become clean and has become tasteless, so you can't buy it.

3. Pork liver soaked in water, pork loin should also be soaked in water, and then processed powder sausage, powder sausage should be connected to the faucet, flushed with water several times, and clamped with 2 fingers, from beginning to end with water several times, so that it can basically be rinsed clean.

4. Cut the pork liver into thin slices, 2 mm thick is enough, and the same goes for the pork loin. After all the cuts, put them on a plate, add light soy sauce, an appropriate amount of sugar, salt, corn starch, shochu, cut some ginger shreds, stir well, and marinate well.

5. Before processing the offal, you can put the rice in the pot first, cook a pot of porridge first, you can cook a pot of porridge first, so that after processing the offal, the porridge is almost ready.

6. Pour the marinated pork offal into the porridge that boils again, stir well, let the pork offal be evenly heated, and when it boils again, it can be out of the pot.

Although the arrival of fresh pork offal at 12 o'clock in the evening is a matter that every diner knows, there are still many people who come to eat porridge after 10 o'clock. Only for supper, so the two of them only ordered pork porridge, pork intestines, garlic, oil, and wheat vegetables. The slurry of pork offal is very special, so the rice powder presents a very glutinous feeling, the porridge is relatively thin, which highlights the umami of pork offal very well, and the taste of wolfberry leaves makes this pot porridge more sweet.

I don't know how to eat pork offal, and this time I came here to punch in. But I have to say that in addition to the taste, the atmosphere of the supper stalls here is also quite strong, and it feels great.

1. Ingredients: 100 grams of pork liver, 1 pork loin (about 150 grams), 100 grams of pork, 1 cup of rice.

2. Excipients: 4 grams of salt, 5 grams of oil, 2 grams of light soy sauce, a piece of ginger, an appropriate amount of cooking wine, a little sesame oil, 5 chives, and a little pepper.

3. Cut the pork liver and pork loin separately, soak them in water, and add some cooking wine to the water to remove the smell. Pork minced and marinated with a pinch of salt and oil.

4. Boil the rice into a pot of rice porridge in a casserole, put ginger slices, pour in oil, then pour in pork liver, boil for another 2 minutes, then pour in pork loin and minced pork, beat it with a spoon, boil over high heat and cook for another 3 minutes, add salt and light soy sauce to taste before leaving the pot, sprinkle pepper and chopped shallots, and drizzle sesame oil.

Ingredients: Rice·150g, Pork loin·75g, Pork liver·75g, Pork powder·sausage·75g, Lean pork·75g, Pork heart·60g, Pork belly·75g, Ginger·a little, Coriander·1 sprig.

Seasoning: 5 grams of cooking oil, 1 2 tbsp cooking wine, a pinch of pepper, 3 tsp refined salt, 1 2 tsp sugar.

Method:1Wash the rice and mix well with a small amount of oil; Wash and shred the ginger, wash and mince the coriander;

2.Pork flour sausage and pork belly are blanched with boiling water, then put in a pot and cook for 1 hour, then cut and set aside;

3.Remove the tendons from the pork loin, blanch it with boiling water and cut it into small pieces; Cut the pork liver, pork heart and lean pork into small pieces, wash them, add shredded ginger and refined salt, sugar, and cooking wine to marinate slightly;

4.Put the rice in a porridge pot, add water and bring to a boil, turn to medium heat and cook for about 30 minutes;

5.Put all the ingredients into the boiled white porridge, season with salt and pepper after cooking, and sprinkle with shredded ginger and chopped coriander.

Summary. 4. Add the freshly prepared green onion and ginger water to all the meat ingredients, then add an appropriate amount of salt, add some pepper, cooking wine, corn starch, grasp and mix evenly, let all the ingredients marinate for 15 minutes, and let the ingredients taste good. After marinating, add the prepared scallion oil and continue to mix evenly.

We have to put these prepared pork offal, marinate for a while, and then prepare two soaked dried shiitake mushrooms and shred them for later use. After the rice porridge is almost cooked, add shredded shiitake mushrooms, and then add the prepared pork offal to the pot and stir well, and then cook for a short time, and then you can get out of the pot.

Preparation and ingredients of pork offal porridge.

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Hello dear, I'm honored to answer for you. Hello, the recipe and ingredients of pork offal porridge [ingredients required]: rice, salt, cooking oil, shallots, pork loin, powder sausage, pork liver, gran meat, starch, corn starch, cooking wine, ginger.

Method and steps] 1. First of all, we need to prepare an appropriate amount of rice, and then wash the rice with water. Add water directly, stir and wash by hand, wash the impurities on the surface of the rice, add an appropriate amount of water, and transfer the rice to the casserole, and heat it over high heat. 2. Then we have to prepare a pork loin, powder sausage, pork liver, and gran meat.

After these ingredients are ready, we have to process these prepared ingredients for him. After the pork loin is cut in half, the white fascia inside is removed, which can remove the fishy smell. 3. The remaining ingredients only need to be cleaned, then cut into pieces and put them in a bowl for later use.

All the ingredients are ready, we also need to prepare some green onions, as well as an appropriate amount of ginger slices, then take half of the green onion and ginger slices, add them to a small bowl, add a spoonful of cooking wine, knead them into green onion and ginger water for later use.

4. Add the freshly prepared green onion and ginger water to all the meat ingredients, then add an appropriate amount of salt, add some pepper, cooking wine, corn starch, grasp and mix evenly, let all the ingredients marinate for 15 minutes, and let the ingredients taste good. After marinating, add the prepared scallion oil and continue to mix evenly. We have to put these prepared pork offal, marinate for a while, and then prepare two soaked dried shiitake mushrooms and shred them for later use.

After the rice porridge is almost cooked, add shredded shiitake mushrooms, and then add the prepared pork offal to the pot and stir well, and then cook for a short time, and then you can get out of the pot.

I hope mine is helpful to you

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The preparation and ingredients of pork offal porridge are as follows:

Ingredients: lean meat, pork liver, rice.

Seasoning: ginger, coriander, green onion, salt, peanut oil, cooking wine, pepper, corn starch.

1. Prepare an appropriate amount of rice, soak it for half an hour, then wash it and drain it. Next, let's pickle the rice, which is easier to cook and thicker.

2. Pour 2 tablespoons of peanut oil and a teaspoon of salt into the rice, stir it well, put it in the refrigerator to marinate for more than an hour, and put it in the fresh-keeping layer.

3. Cut the prepared lean meat and pork liver into thin slices, then add cooking wine, ginger, salt and pepper and stir well, then add corn starch and stir, and finally pour in an appropriate amount of peanut oil and continue to stir evenly for later use.

4. Pour a little peanut oil into the casserole, put the green onion and ginger shreds into it and fry it over low heat, pour in an appropriate amount of hot water after the fragrance comes out, be sure to pour hot water, otherwise the casserole may crack.

5. After boiling, pour the marinated rice into it, stir it slightly, don't let the rice stick to the pan, continue to boil and turn to low heat, cover the pot and simmer for 8-9 minutes. Don't put too much rice, if you put too much rice, the porridge is thicker and easier to stick to the pot.

6. When the time is up, open the lid, pour the prepared offal into it, stir it slightly, spread the offal, and continue to cook for 1-2 minutes to get out of the pot, because the offal is cut thinly, so they are easy to cook, and the cooking time does not need to be too long.

7. When the time is up, you can turn off the heat and remove from the pot, after the pot, put a little coriander, stir it a little evenly and you can eat. This simple and delicious Cantonese pork offal porridge is ready.

After a week of unexplained autumn weather, Guangzhou has been silently wintering since last night, and in order to keep warm, tonight's supper decided to have a steaming fresh pork porridge.

Specially drive from Guangzhou to Foshan for supper, because friends in Foshan highly recommend Nanji Food Porridge Fang, saying that the pork offal porridge here is very fresh, the bottom of the porridge is very smooth, anyway, it is 4 words: must try!

The first thing you see at the entrance is the boss's explanation: our porridge base is boiled out in three and a half hours, real materials, spleen and appetizing. The traditional way to eat porridge: it is to eat it in a small bowl, the taste is smooth, do not stir the whole pot, which will affect the taste.

So I can't wait to order a pot of fresh pork offal porridge first, it can be seen that the porridge here is cooked in an old-fashioned aluminum pot, the bottom of the porridge is really into the boss said that it is very smooth, every grain of rice has bloomed, a little porridge noodles float up a layer of gelatin, pig offal is very fresh, especially pig run, there is a unique taste of pigs, the taste is powdery, the mouth melts, bowl after bowl, it really makes people can't stop.

That's right, there is also a must-order dish - boiled sausage, because the pork offal here is fresh enough, so the pork intestine is super refreshing simply boiled, and it forms a strong contrast with the soft taste of the porridge, so it really must be eaten.

Shop: Nanji Food Porridge Restaurant, Supper Food Stall.