Pork belly rice porridge
Overview
In Hubei, many large and small hotels and restaurants will have tripe slices and rice porridge on their menus. My son likes to eat it very much. Yin rice is made from glutinous rice steamed and dried in the shade. It not only retains all the functions and functions of glutinous rice, but also has health-preserving effects such as warming the spleen and replenishing qi. It is easier to be absorbed and utilized than glutinous rice itself. Pork belly is rich in nutrients and has the effect of replenishing deficiency and strengthening the spleen and stomach. The two are really a perfect match. The ingredients for this porridge I made are very simple. The pork belly is soft and easy to chew, and the rice popsicles melt in your mouth. It tastes very delicious.
Tags
Ingredients
Steps
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Prepare the main ingredients. Rub the pork belly with flour and salt for a few minutes, add warm water and wash it. Repeat three times, and then rub it again with vinegar.
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Wash the Yin rice and soak it for 2 hours
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Boil half a pot of water and blanch the pork belly
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Blanch the pork belly and cut half into strips, slice the ginger into slices
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Pour the tripe strips and ginger together into the electric pressure cooker and simmer for 25 minutes
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After the pork belly is cooked, take out the remaining soup and pour in the rice and continue cooking for 8 minutes (I forgot to take a photo). Pour the pork belly with a little soup into the wok, add salt and light soy sauce and cook for 2 minutes to add flavor.
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Dish out and set aside
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After the yin rice is cooked, add the pork belly and add a little salt and pepper and mix well (the pork belly has already been salted in the previous step, don’t add too much here, it will be more delicious if it is lighter), take it out and sprinkle with chopped green onion
