How to make bone porridge? Ingredients and steps for making bone porridge

Singapore's famous Bak Kut Teh is made with meat and bones. Bones are very nutritious ingredients. Eating more can nourish the body, strengthen bones, and help the body replenish protein. Bones are also very suitable for making porridge. The taste is delicious and the porridge is fragrant. The method of the meat and bone porridge we recommend today is simple. Let's learn about it together.

How to make bone porridge

1. Raw materials for bone porridge

Prepare pork spine, a bowl of rice, a preserved egg, and some yuba. The seasonings you need are salt, ginger, pepper, soy sauce, green onions, pepper powder, and sesame oil.

2. How to make bone porridge

Step 1: Pour water into the pot, add peppercorns, ginger slices, and meat bones and stew over heat.

Step 2: After the meat bones in the steamer are boiled, remove the bones and rinse them in running water to wash off the foam and blood on the surface.

Step 3: After the meat bones are processed in water, put them into the rice cooker. Add some ginger and start cooking the bone soup after adding water.

Step 4: While the meat bones are cooking, skim off the foam in the soup immediately.

Step 5: Soak the bean curd sheets in hot water in advance, drain and cut into bean curd sheets.

Step 6: Peel the preserved eggs and cut into dices. Wash the rice and drain it for later use.

Step 7: Put the diced preserved egg, bean curd sheets and rice into a casserole, add oil and salt and stir.

Step 8: Pour the cooked meat and bone soup into a casserole, add some water and bring to a boil.

Step 9: Simmer the bone and meat porridge over low heat. Turn off the heat when the rice grains are soft.