Ginkgo Bilibilis Porridge

In fact, the method of ginkgo belly slice porridge is very simple and can be done in just a few steps. The following is a detailed introduction to the method of making the porridge.

Ginkgo Bilibilis Porridge

Material

150g rice, 0g ginkgo, 200g pork belly, 80g tofu skin, 20g water chestnut, a little ginger, 1 coriander, 5g cooking oil, 2 tablespoons salt, a little pepper

How to make ginkgo belly porridge

1. Wash the rice and mix it with a small amount of oil; wash and cut the ginger into strips, and wash and cut the coriander into sections;

2. Wash the pig stomach repeatedly with salt water, then blanch it in boiling water for 5 minutes, put it in a pot and cook until it is soft, take it out and slice it; cut the tofu skin into shreds;

3. Put the rice into the porridge pot, add all the ingredients and bring to a boil, then turn to medium heat and cook for about 30 minutes;

4. Finally, add salt and pepper to season, sprinkle with shredded ginger and coriander and serve.

Things to note when making ginkgo tripe porridge

Soft, fresh, fragrant, refreshing and delicious. Be sure to wash away the fishy smell of the pig's stomach.

Method 2 of Ginkgo Bilibili Porridge

1. Wash the japonica rice and soak it in cold water:

2. Put the japonica rice into the pot, add about 1500 ml of cold water, and boil it over high heat;

3. Simmer slowly over low heat;

4. Remove the shell, skin and core of ginkgo nuts;

5. Peel and slice the water chestnuts; wash and chop the yuba, and add them into the porridge and cook;

6. Remove fat from pig's stomach and cut it open;

7. Rub the pig stomach with a little salt and starch, then rinse it clean;

8. Blanch in boiling water, remove from the water, wash in cold water, and cut into small pieces;

9. Cook the porridge over low heat for 15 minutes;

10. Put the pig's stomach into the porridge and continue to cook for half an hour until cooked through. Then sprinkle some chopped green onions on the porridge and serve.