1. Wash and drain the rice the day before and put it in the refrigerator for later use. In the same day, boil the fire in the pot and simmer on a small fire.
2. Chop the cabbage leaves and set aside.
3. Dice carrots, stir fry until the oil turns red, remove and pour into the white rice porridge. Carrots must be sautéed in oil to stimulate carotene.
4. Use the time for simmering the porridge to chop the pork, add water until the meat no longer absorbs water and pour out the excess water, then you can put an appropriate amount of starch, do not add water at this time.
5. After mixing, you can see that there is no excess water, which means it is suitable. Put some salt and stir for later use.
6. When the porridge is thick and slightly watery, add the meat, flick with chopsticks a few times until the meat is dispersed and discolored, then pour in the chopped cabbage leaves, then add appropriate amount of salt according to taste and mix well to get out of the pot.
Tips:Be sure to pay attention to the bottom of the pot at all times on the way, especially in the later stage, to avoid raw pot.
