Iron-supplemented Pig Liver Porridge
1.
Cut pork liver into thin strips, add water and soak for 15 minutes.
2.
Pour out the blood, dice, and then marinate for 15 minutes with ginger slices, cooking wine, and starch to help remove fishy. (Not cut for a month old baby)
3.
Dice carrots.
4.
Blanch the greens and chop them.
5.
Add clean water to the porridge and rice, clean it, pour it into the pot, add diced carrots, and add 320ml of water. (You can also use rice)
6.
After the water boils, turn to medium and low heat, stirring constantly during this time, until the porridge is cooked until thick
7.
Add chopped green vegetables and mix well.
8.
Finally, take the marinated pork liver out of the ginger slices, put it in the pot, and cook for 1 minute.
9.
Just add the right amount of salt and oil.
10.
It's out of the pot~ Every bite of porridge is dense and dense.
Tips:
Generally speaking, fresh pork liver is reddish-brown, with full appearance, moist and smooth surface, and it is best that it will not sink after being gently pressed with your fingers.
If the liver is grayish-brown or blue-purple, it is not flexible when pressed, and it smells stinky. If there is a lot of blood oozing out of the liver, you must not eat it again.
