Steps to make preserved egg and pork liver porridge

Ingredients for preserved egg and pork liver porridge

2 taels of pork liver, 1 preserved egg, 1 small cup of rice, 1 small handful of chives, 10 wolfberries, some ginger, 2 tablespoons of rice wine, 1 tablespoon of pepper, chicken essence, sesame oil, some salt

How to make preserved egg and pork liver porridge

1. Wash the rice, put it into a casserole, and add 5 times the amount of water (I made it drier, about 4 cups). Peel the preserved eggs, rinse them, chop them into small pieces, and put them into the casserole. Set aside.

2. Wash the pig liver, cut it into small thin slices, add rice wine, ginger slices and pepper powder to marinate. It will taste good and remove the fishy smell.

3. Bring the casserole to a boil over high heat, then reduce to medium heat and add the wolfberries. Stir with a spoon several times to prevent them from sticking to the pot.

4. After cooking for 20 minutes, the porridge becomes thick. Add the marinated pork liver and marinade, stir with a spoon, and cook for 5 minutes.

5. Finally, add green onions, appropriate amount of chicken essence and salt, turn off the heat, and add sesame oil.

Life Tips

1. Preserved eggs contain alkali. Soaking them together with rice before cooking will make the rice bloom quickly, and the cooking time will naturally be shorter.

2. I like to use a clay pot to cook porridge. If I use an enamel pot or an impermeable steel pot instead, it should be faster.

3. Pork liver can nourish blood and improve eyesight. It is good for girls to eat more in winter. Adding pepper to the porridge can not only remove the fishy smell and enhance the flavor, but also promote blood circulation. I like to add more, it is very enjoyable.

4. It is best to use chives, as green onions will overpower the flavor.