How to make pork loin slices and wolfberry porridge

1 meter soaked the night before

2 Wash the rice in the pot, add half a pot of water, and boil over high heat! Then you don’t need to cover it. If you use a pressure cooker, skip this step.

3 If the time is too short and the rice is not cooked enough, you can use a manual egg beater to make the rice thick and fluffy quickly.

4 While the porridge is cooking, we take out the pork kidneys

5. Cut the pork kidneys and remove as much of the white part as possible. Many people say this is fishy, ​​but I think it is more important that this fat net is not suitable for making porridge.

6 After slicing the pork kidneys, soak them in clean water three or four times to basically remove the fishy smell.

7 Crush a large piece of old ginger, add some white wine and salt and marinate for ten minutes, and the fishy smell will be gone

8 When the porridge is almost done, pour the pork loin slices in. The old ginger will float up, remove it, add some fresh ginger shreds, add salt, and add some soy sauce for color if you like. Put the pork loin in and start cooking for ten minutes.

When serving, add a handful of wolfberries and mix well, then you can start eating.

1. The rice for porridge should be soaked in cold water the night before so that it will be easy to cook the next day.

2. If you forget to soak the rice in advance or the time is too short, it will easily become overcooked even if you use a whisk to stir it.

3. The amount of water used to cook porridge is generally 3-4 times that of rice. It is better to use more water. If the porridge is almost done but still too thin, you can turn up the heat and it will easily thicken.

4. When processing the loin slices, remember to remove the white fat network, because the white fat network can be invisible when stir-fried with sauce, but it will be too greasy and unsightly if used to make porridge.

5. To remove the fishy smell, slice the slices and rinse them three to four times with clean water, then add a piece of crushed old ginger and a little cooking wine (preferably white wine) and marinate for ten minutes.