How to make kidney porridge

Do you know how to make kidney porridge? If you don’t know, please read the content prepared by the editor carefully.

How to make kidney porridge

Kidney porridge

Main ingredients: 50g glutinous rice, 90g pork kidney,

Seasoning: 10g green onion, 5g ginger, 2g salt, 2g MSG, 15g rice wine, 1g five-spice powder

How to make kidney porridge

1. Cut the pork kidney in half, remove the inner fascia, make cross cuts on the front and cut into small pieces, rinse clean, soak in water for several hours, blanch in boiling water, remove and set aside.

2. Wash the japonica rice, add 3 cups of water and cook it into porridge over low heat.

3. Add chopped green onion, ginger (chopped), salt and MSG and bring to a boil.

When you cut open the pork loin, you can see a white membrane, which affects the taste of the pork loin. Therefore, to make sure that the pork loin does not have a fishy smell, you need to remove the white membrane before frying, blanch it in boiling water to remove the blood, and then fry it quickly over high heat. During the frying process, you can add a little rice wine to remove the fishy smell and enhance the flavor.

Before cooking, do not remove the skin of the pork loin to keep it fresh and tender. Tear off the fat skin and remove the fishy part when cooking, then cut it, add a little white vinegar, and soak it in water for 10 minutes. In this way, the waist will turn white and big, and stir-fry it quickly over high heat. Not only will the pieces be big, but the color will also be beautiful and crispy. Tips: When cleaning the pork loin, you can see a light brown thing in the white fiber membrane, which is rich in corticosteroids and medullary hormones. If pregnant women eat it by mistake, they will experience symptoms of poisoning such as nausea, vomiting, numbness of hands and feet, and muscle weakness. Therefore, when eating the flower loin, be sure to cut it clean.