Name: Pork Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig five flowers; Some Chinese cabbage; Some potato; Some Northeast Rice; Some Wild Mountain Fungus; Some Dried scallops; Some ginger; Some Garlic cloves; Some Wenchang Chicken Fatty Oil; Some salt; Some White pepper

Pork Porridge

by Alvin's delicious kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

This is a porridge I heard from my mother. The recipe comes from my grandmother. The ingredients are very simple, but it sounds so tempting. It is not difficult to copy a dish, but it is not so easy to copy the taste in memories. . Speaking of grandma, I used to be a chef in a restaurant, and cooked good dishes at a professional level. I often used my grandma’s small kitchen to beat me, making dumplings with dough and stuffing, as if it didn’t feel difficult. thing.

My mother said that grandma used to cook porridge in a heavy, open iron pan. The good taste is partly because of the porridge and partly because of the big iron pan. When it comes to this, I can’t help but look at the mouthful of cast iron on the kitchen shelf. Pan, hehe, it seems that no matter in Asia or Europe, the southern hemisphere or the northern hemisphere, the love for cast iron pans is equally profound.

Let’s go back to the pork porridge. Today’s selection of ingredients may be much better than back then (at least scallops, wild mushrooms and Wenchang chicken fat are not easy to get). I still insisted on the most basic method, let me use this People who are accustomed to cooking porridge in a rice cooker have regained the taste that the porridge should have. "

Pork Porridge

1. Ingredients table: • Pork belly • Chinese cabbage (also baby cabbage) • Potatoes (peeled) • Northeast rice (soaked in cold water for 30 minutes) • Wild mushrooms (soaked in cold water) • Scallops • Ginger • Garlic cloves • Wenchang chicken fat • Salt•White pepper

2. Cook Wenchang chicken fat oil, do not fry, the oiliness of the cooking is mild and the fire is low.

3. Add ginger slices and boil when the water is getting low to evaporate all the water.

4. Add the slapped garlic and pork belly and stir fry until the edges are caramelized.

5. Add the diced potatoes and stir fry together.

6. Pour in water, add the soaked and rubbed wild mushrooms, and pour the clear soup into the pot after the soaked water and sand settle, leaving the sand on the bottom of the bowl. Add rice, scallops, salt, and white pepper. Cover and simmer for 1.5h or until the rice soup is sticky and slippery, stirring 2-3 times in the middle.

7. Separate the leaves and stems of Chinese cabbage, cut the stems into small sections and stir-fry for 2 minutes, then put them into the porridge and simmer for 10 minutes together with the leaves.