Pork Belly Yum Rice Porridge

Pork Belly Yum Rice Porridge

1. Prepare raw materials;

2. Put the edible alkali into the basin and use it to rub the pork belly;

3. Turn it over again, knead and rinse with clean water, and repeat the same;

4. Add salt and continue to rub the pork belly;

5. Knead the front and back for a few more times and then rinse it off;

6. Pork belly in a pot under cold water, add red pepper, peppercorns, ginger slices and white wine, bring to a boil on high heat, turn to low heat and cook for 15 minutes;

7. Take out the boiled pork belly to remove the white film and grease of the pork belly;

8. Rinse with hot water and cut into small pieces;

9. Boil a pot with boiling water, add the pork belly and ginger slices that have just been prepared;

10. After the water is boiled again, skim the foam, cover and cook for 20 minutes;

11. Drop in the washed cloudy rice;

12. Cook until the yam rice blooms, add salt and pepper to taste after the soup is thick and thick;

13. Cook for another two minutes, scoop into a small bowl and sprinkle with chopped green onions.

Tips:

1. The most important step is to remove the peculiar smell of pork belly. You can rub it with edible alkali and salt, and then rinse it off. When blanching the water, add peppercorns, dried chili, white wine and ginger slices and cook together to help remove the smell; blanched pigs Remove the white film and grease on the belly, clean it and cut it into small pieces, so that the pork belly can be processed;
2. When boiling the soup, add enough water at one time, and then add the prepared belly slices and ginger slices. After boiling, be sure to skim the foam to keep the soup clear; cover and cook for another 20 minutes;
3. Add appropriate amount of cloudy rice and cook together until the rice grains bloom and the soup is thick. Pay attention to stirring in the middle to prevent the rice grains from being grilled. Finally, add salt and pepper to taste. Add more pepper to this porridge. Can eat a strong pepper flavor.