How to make Chinese cabbage and pork bone porridge

In fact, the method of Chinese cabbage and pork bone porridge is very simple. The key is the selection of pork bones and Chinese cabbage. Let me give you a detailed introduction below.

How to make Chinese cabbage and pork bone porridge

On the weekend, my younger sister slept at home. During dinner, she told me about the green bean and pork floss porridge she had last time. It was very delicious. She wanted me to make it for her again tomorrow. I said, "It's so troublesome. I have to get up very early." My younger sister said, "It's not a trouble. I can help you." "What can you help me with? It's good enough that you don't make things worse." I looked at my younger sister. "At least, I can help you break the rice!" My younger sister said. "Oh, forget it. I don't want to clean up the battlefield for you again." I shook my head vigorously. I didn't say this to wrong her. There is a historical record. My younger sister once volunteered to help me break the rice and cook porridge. As a result, after she finished pounding the rice in the wooden basin, more than half of it splashed from the basin to the ground, which made me clean up for half a day. "But who asked you to make such a good porridge? I just want to drink it..." Seeing that this trick didn't work, my younger sister began to flatter me and praised me hard.

Poor me, I was so soft-hearted that after several rounds of persuasion from this guy, I finally gave in and got up early this morning to cook porridge for her~~

Ingredients for Chinese cabbage and pork bone porridge

150g fragrant rice, 250g pork bones, some greens, some coarse salt

How to make Chinese cabbage and pork bone porridge

1. Wash the pork bones before going to bed the night before, drain the water, then mix them with a little coarse salt and marinate them, and put them in the refrigerator for easy use the next day.

2. The next morning, wash the glutinous rice, drain the water and place it in a basin, and use a wooden pestle to pound it into fine rice (this will make the porridge more fragrant and smooth).

3. Take the tenderest part of the green vegetables, the heart, and cut into thin strips.

4. Pour the pounded rice into the porridge casserole, add two large bowls of water and bring to a boil over high heat.

5. Heat the wok, pour in a proper amount of peanut oil, pour the pre-marinated salted pork bones into the wok and stir-fry for about five minutes, until the surface is slightly charred.

6. After the porridge water boils, pour the fried salted pork bones and the remaining oil in the wok into the casserole and cook with the porridge for more than 40 minutes. At this time, you need to change to low heat (when cooking porridge normally, if it is white porridge or vegetable porridge, you can also add some peanut oil when cooking, so that the cooked porridge will be more fragrant and delicious).

7. After the porridge is cooked, add a little coarse salt before serving, and pour the chopped green vegetables into it, stir slightly, and it is ready.