Lamb liver and carrot porridge

I believe that few of my friends have tasted the 772 porridge with lamb liver and carrot, because the lamb liver, the ingredient of this porridge, is difficult to buy.

Lamb liver and carrot porridge

Ingredients for Lamb Liver and Carrot Porridge

Ingredients: 250g lamb liver, 100g steamed rice, 200g carrots,

Seasoning: 2g cooking wine, 15g peanut oil, 3g white garlic, 3g ginger, 1g ginger juice, 3g salt, 2g MSG

Lamb liver and carrot porridge

1. Wash the sheep liver with clean water, drain, cut into small dices, put into a bowl, add rice wine and ginger juice and marinate for 10 minutes;

2. Rinse the carrots with clean water, cut off the roots, tops, scrape off the skin, and cut into small cubes;

3. Place the pot on high heat, add rice and water, bring to a boil and then simmer over low heat;

4. Add diced carrots and cook until the porridge is cooked;

5. Place a clean pot on high heat, add peanut oil and heat it up, add chopped green onion, chopped ginger, and chopped garlic, and stir-fry until fragrant, then add diced lamb liver, salt, and MSG and stir-fry for a while;

6. Pour into the porridge pot and cook for 15 minutes.

Tips

Health Tips:

It is rich in vitamin A, vitamin D and calcium, and has the effect of replenishing liver deficiency and improving eyesight.

Food incompatibility:

Rice (steamed): Rice should not be eaten with horse meat, honey, or Xanthium sibiricum.