Appetizing Spleen and Chenshen Porridge
1.
Preparation materials: 2 Chen kidneys, a small piece of lean meat, half a bowl of rice, a large slice of ginger, and a green onion.
2.
Wash the rice twice, add water and soak for half an hour, wash Chen kidney, and soak for half an hour
3.
Chop the lean meat and mix thoroughly with salt, oil and water. Shred the ginger, put half of it in the meat, and stir well, then add a spoon of oil and stir well, and finally add an appropriate amount of cornstarch and water and stir well.
4.
Chen Shen soaked and cut into thin skins.
5.
Put 8 minutes full of water in the casserole, bring to a boil on high heat (watch the fire, so as not to overflow), add the soaked rice, Chen kidney and the remaining ginger.
6.
Bring the fire to a boil, immediately turn to the minimum fire and continue to cook for 1.5 hours.
7.
Then pour in the minced meat and quickly stir it with chopsticks.
8.
When the porridge is boiled again, turn off the heat immediately, add some salt to taste and enjoy.
Tips:
Don't add too much salt in the final seasoning, because Chen Shen is already very salty, so it's delicious without adding any seasoning! Also remember to check the fire frequently to avoid overflowing the porridge.
