Several kinds of home-made pork liver and lean meat porridge

Pork liver and lean meat porridge is originally a delicacy in Guangdong. As people's knowledge of health care increases, they can make it at home. How should pork liver and lean meat porridge be made to taste good? Here are some delicious home-cooked methods of making pork liver and lean meat.

Pork liver and lean pork

Method 1

Ingredients: 125g porridge, 30g pakchoi, 30g pork liver, 15g lean minced meat, a pinch of salt

practice:

1. Wash and chop the Chinese cabbage for later use;

2. Wash the pig liver, cut it into strips, and soak it in clean water for later use;

3. Add water to the pot, bring to a boil, add the lean meat and cook until cooked, then add the Chinese cabbage and pork liver and cook until cooked through;

4. Add the porridge and mix well, then season with salt.

Method 2

Ingredients: 50g pork liver and lean meat, 60g glutinous rice, some shredded green onion, 2 teaspoons cooking wine, some pepper and salt, a little starch

practice:

1. Soak the japonica rice in water for 30 minutes, take it out and put it into a pot, add water and cook it over low heat into white porridge.

2. Cut the pork liver and lean meat into thin slices, add a little cooking wine and starch to each.

3. Add the lean meat slices and pork liver slices into the porridge, boil over medium heat until cooked, season with pepper and salt, and sprinkle with shredded green onions.