Authentic Shunde pig mixed porridge practices teach you authentic Shunde pig mixed porridge practices

1, materials: 150 grams of rice, 75 grams of pork loin, 75 grams of pork liver, 75 grams of pork sausage, 75 grams of pork lean pork, 60 grams of pork heart, 75 grams of pork belly, a little ginger, 1 cilantro, 5 grams of cooking oil, 1/2 tbsp of cooking wine, a little pepper, 3 tsp of salt, 1/2 tsp of sugar.

2, rice washed, mixed with a little oil; ginger washed and shredded, cilantro washed and chopped;

3, pork intestines, pork belly blanch in boiling water and put into the pot to cook for 1 hour and cut, standby;

4, pork loin to remove the bashful tendons, blanch in boiling water and cut into small pieces; pig liver, pig heart and pork lean meat cut into small pieces, washed, add shredded ginger and salt, sugar, wine and slightly salted;

4, pork waist removal of bashful tendons, cut small pieces of pork liver, heart and cut small pieces of pork lean meat, cleaned, add ginger and salt, sugar, wine slightly pickled;

5, the pork belly washed and shredded ginger and salt, sugar, wine;

5, the pork belly is not a good choice for the food.

5, the rice into the porridge pot, add water to boil, turn to medium heat and cook for about 30 minutes;

6, all the ingredients into the simmering congee, cooked with salt, pepper, and sprinkle ginger and parsley can be.