Chinese Food
Porridge of pork liver and spinach
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Azi has been talking about nourishing the liver with you all spring. After the Qingming Festival, we will see the rain. After the rain, we will have a summer. The best time for nourishing the liver is over. So hold on to the tail of spring. Let's have some porridge to nourish the liver. Pig liver and spinach porridge is rich in iron. It is especially suitable for anemia. It can also clear away heat and eyes, beautify and moisten skin. It is a good choice for breakfast.
Cooking ingredients
Cooking Steps
Step1:First boil the water to boiling, then boil the rice to porridg
Step2:Pork liver slices are marinated with a small amount of salt Shaoxing wine and ginger for half an hou
Step3:Wash spinach and cut it into one inch long section
Step4:After the porridge is cooked, put it into the pickled pig liver and wait for the surface to be completely free of blood. Cook until the spinach is soft
Step5:Put in proper salt and sesame oil, stir well, and then sprinkle with shallot powder
Cooking tips:Because we need to get rid of the fishy smell, some ginger will be added to the congee. Eating ginger in the morning can enhance and accelerate the blood circulation, stimulate the secretion of gastric juice, stimulate the gastrointestinal tract, promote digestion, and have antibacterial effect. But eating ginger at night will make people with hot and dry constitution more likely to catch fire. So this porridge is suggested to be eaten in the morning. You can cook the porridge until it's just cooked the night before. Cover the pot for a night. Marinate the pig liver and put it into the refrigerator for refrigeration. You can cook the porridge in the morning and then add materials to make the porridge. It's more convenient and quick. There are skills in making delicious dishes.
