Pork Liver Soup with Wolfberry Leaf in Congee Base
1.
Use fragrant rice to soak in water for about half an hour
2.
Use a food processor to break it up. It depends on the preferences of each family. We won’t make it into powder, so it will be completely porridge and water, and the shape will not be visible. So it is enough to break into sesame seeds.
3.
Add the rice nibs to the right amount of broth and start cooking. If there is no broth, you can choose clear chicken broth or thick broth. In short, it is recommended that the porridge bottom must be flavorful, not boiled
4.
When cutting the pork liver at the bottom of the porridge, many people think that it is not easy to cut the liver. One way is to freeze the liver for a while, and then cut it when it becomes hard. This makes it easy to grasp the thickness.
5.
The sliced pork liver is marinated with sweet potato powder, cooking wine and salt
6.
After the porridge is boiled for 20 minutes, all the rice grains should be boiled. Put goji berries in it and continue to boil
7.
Rinse the wolfberry leaves and use only the leaves. Be careful of the thorns on it
8.
Before putting the wolfberry leaves, we will put the oil first, so that the wolfberry leaves will not turn black after being put in the pot, and the green will be more beautiful. Add homemade lard, lard enhances the aroma. If you think lard is unhealthy, you can add other vegetable oils you like
9.
Put medlar leaves
10.
Push aside and stir evenly, turn off the heat immediately
11.
Turn off the heat and remove the liver, let the liver slices cook naturally under the heat of the porridge
12.
Just use chopsticks to spread the pork liver, don’t worry about being unfamiliar, it must be cooked, and it’s just tender and smooth
13.
Mix water and rice, take a bite, there is porridge in the soup. The taste is rich in layers and it is worth a try. Sweet and soft, smooth as soup.
Tips:
To smash the rice, you must use the broth to cook the porridge. Spread the oil before serving to ensure that the vegetables are green
