Pork Liver and Lean Pork Congee

Name: Pork Liver and Lean Pork Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice; 80g Lean meat; 140g Pork liver; Some ginger; Some shallot; Some salt; Some sesame oil; a little starch

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I have eaten salty porridge most often since I was a child, and I feel happy every time I ate it. Now I also learn to cook a pot of good porridge for my family. In the book "Porridge", Huang Yunyu, a health regimen in the Qing Dynasty, made a more incisive explanation on drinking porridge: "One saves trouble, two flavors are complete, three body fluids, four benefits are separated, and five nights are digested." It can nourish the intestines and stomach, You can also mix and match all kinds of porridge at different times throughout the year. People don’t know that in my house, porridge takes up two meals: breakfast and dinner.
The amount of water in the porridge should be sufficient, and no water should be added during the cooking process. Adding water in the middle will reduce the consistency of the porridge. Generally, pure grain porridge, such as rice porridge, has a ratio of raw materials to water of 1:4. If you add raw materials with a small expansion coefficient, such as fruits, vegetables, inner paste, etc., the proportion of grains in the raw materials needs to be reduced, and you can cook them at the ratio of grain to water 1:3.
200 grams of rice, 140 grams of pork liver, 80 grams of lean meat, appropriate amount of ginger and spring onion, appropriate amount of refined salt"

Ingredients

200g Rice
80g Lean Meat
140g Pork Liver
Some Ginger
Some Shallot
Some Salt
Some Sesame Oil
a little Starch

Pork Liver and Lean Pork Congee

1. Prepare the ingredients.

2. The pig liver is pierced with small eyes, soaked in salt water for half an hour, and the water is changed two or three times during the period.

3. The rice is washed well.

4. Cut pork liver into small pieces and lean meat into small pieces. Grab the liver with a little starch and rinse it again.

5. Prepare ginger slices and green onions. The ginger-scallion paste or ginger-scallion juice is used to marinate the lean pork liver.

6. Bring water to a boil in a casserole, add rice and sesame oil, stir, and cook for about 5 minutes on high heat.

7. Turn to medium-low heat and cook for about 30 minutes.

8. Add ginger slices, white onion, and cook for 2 minutes.

9. Add pork liver and lean pork slices. Stir. Bring to the boil until the pork liver and lean meat are cooked through.

10. Season with salt or add a little pepper. I usually put ginger without adding pepper, according to personal preference.

Tips:
1. The heat generally refers to the size of the firepower and the length of cooking. The ideal heat for cooking porridge is in the order of high fire-medium fire-high fire. First, boil the water pot with high fire, add the rice, after the high heat boils, turn to medium heat to make it into a small tumbling state, when the rice is rotten and bloom, turn to high heat and boil it. Serve.
2. There is a raw meat porridge in my hometown. If you don’t like it, you can stir-fry or blanch it before adding it to the porridge.