Spinach and Pork Liver Congee

Name: Spinach and Pork Liver Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a cup Rice; Some spinach; 1 piece Pork liver; 1/2 lemon; 1500ml water; Some starch; Some Black Sesame and Walnut Oil; Some Low-sodium black sesame salt

by Ming Hao mother

4.6 (1)

Favorite

30

Difficulty

Easy

Time

30m

Serving

2

Iron and blood, spinach and pig liver porridge, suitable for babies over 8 months old

Ingredients

Spinach and Pork Liver Congee

1. Prepare ingredients: fresh pork liver, rice, spinach, starch, lemon juice, ginger

2. Cut the stupid liver into thin slices and soak in clean water for more than half an hour (the water can be changed twice in the middle)

3. Remove the soaked liver and squeeze in lemon juice to remove the fishy.

4. Pour in a spoonful of starch, stir and marinate for 15 minutes.

5. Blanch spinach, remove and chop

6. Pour the soaked rice in the pot and add water. After the porridge is thickened, pour in the marinated liver and stir well. After boiling, turn to medium heat for 2 minutes until the liver is cooked through, and finally add spinach.

7. Add black sesame and walnut oil to taste. Babies over one year old can add some low-sodium salt to enhance the flavor. Babies under one year old do not need to add salt. Cut the ingredients as finely as possible.