Spinach and Pork Liver Porridge

Overview

Very nutritious porridge. The key is to process the pork liver - remove the toxins from the pork liver, do not cook it for too long, and maintain the freshness and tenderness of the pork liver - it is delicious and nutritious, especially suitable for children. People with high blood pressure should eat with caution.

Tags

• staple food
• home cooking
• chicken essence
• chives
• cooking wine
• dry starch
• edible oil
• japonica rice
• pork liver tip
• spinach
• white vinegar
• ginger
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Put the pork liver into a flat plate and rinse it with a thin stream of water for 10 minutes;

   

2. 2 Soak in water with a few drops of white vinegar for 30 minutes;

   

3. 3 Cut into thin slices;

   

4. 4 Rinse repeatedly until the water becomes almost clear;

   

5. 5 Shred ginger; mince chives

   

6. 6 Add half of the green onions and ginger, a little cooking wine and a little dry starch to the pork liver;

   

7. 7 Catch it evenly;

   

8. 8 Heat the wok, heat the pan with cold oil over high heat, add the pork liver and stir-fry quickly;

   

9. 9 Fry until it changes color, take out the pork liver, drain off the fat, and set aside;

   

10. 10 Use a rice cooker or pressure cooker in advance to prepare a pot of porridge according to the ratio of water to rice;

    

11. 11 Put an appropriate amount into a small pot, add shredded ginger, bring to a boil over high heat, stir in the same direction with an egg whisk while cooking, and stir until the rice is broken and oil comes out;

    

12. 12 Add a little salt to taste;

    

13. 13 Add a little chicken essence to taste;

    

14. 14 Blanch the spinach in advance and cool it; chop it and set aside;

    

15. 15 Add the pork liver piece by piece to the boiling porridge;

    

16. 16 Add chopped spinach and stir evenly;

    

17. 17 Add the remaining chopped green onions;

    

18. 18 Turn off the heat and add a few drops of sesame oil.