Wild Vegetable Shredded Pork Porridge

Overview

Although all kinds of seasonal vegetables are now available, porridge made with wild vegetables still has a unique flavor. Add some shredded pork, mix meat and vegetables, drink a bowl in the morning, it will be warm, refreshing and comfortable all over. This kind of wild vegetable is called Shanmazha in our local area. It is very common and has a crispy and tender texture. Its scientific name is Yin Bupleurum. Sweet and slightly cold in nature, it returns to the liver and stomach meridians. It has the effect of clearing away heat and cooling blood.

Tags

• staple food
• porridge
• home cooking
• spring recipes
• beef tenderloin
• chicken powder
• chopped green onion
• fungus
• rice
• shanmazha
• salt
• water

Ingredients

Steps

1. 1 Wash Shanmazha and remove the roots.

   

2. 2 Wash the rice, add cold water to the pot, and simmer over low heat until the rice pops

   

3. 3 While cooking the porridge, blanch the shanmaza, drain the water, and chop into pieces for later use

   

4. 4 Shred the fungus. I also blanched the beef tenderloin to avoid foam

   

5. 5 Add chopped green onion, shredded pork, and salt. The shredded pork is cooked through

   

6. 6 Add mountain matza and a little chicken powder, cook for a while