What ingredients should I prepare for making pig miscellaneous porridge?

Clean the vermicelli sausage, use salt, cornstarch and cooking wine, and repeatedly pinch it by hand until the salt is completely melted, then clean it with clear water, then put the salt, repeatedly pinch it until the salt is melted, and rinse it off for later use. The reason why uncooked pig miscellaneous porridge becomes uncooked is because this kind of porridge is not cooked with all the ingredients in one pot. Raw roll refers to cooking rice into porridge first, and then putting the required ingredients into porridge and cooking them one by one. It is called raw boiled pig miscellaneous porridge because it cooks the ingredients one by one.

Fresh Tujia pig viscera, washed and cut into small pieces. Add a little shredded ginger, a little peanut oil and salt and mix well. Note: vermicelli does not need to be pickled. Boil the rice porridge, add a little medlar and scallop, and cook the porridge until the bottom is soft. In the meantime, keep stirring to prevent it from hitting the bottom. To give a close-up of the cross section, the reason why bamboo sausage is so refreshing is that sausage meat is thick and powder sausage is generally thin. Cut the bamboo sausage into 6 cm lengths, which will shorten the cooking process. After cutting, put a little salt and a little sugar and grab them evenly for use.

Make raw boiled pig porridge smooth and tender. First of all, we must cook a pot of raw porridge, and secondly, we must buy fresh pig offal. Pickled pig viscera also has a good formula. My friend who used to cook Cantonese food in the same kitchen taught me to cook pork porridge. Wash and drain the meat separately, slice it, and marinate it with proper amount of salt, oil and raw powder (add shredded ginger when marinating pork liver). Wash Lycium barbarum leaves or lettuce (shredded lettuce, removed Lycium barbarum leaves) for later use. Shred ginger and soak in soy sauce and peanut oil.

I lived in Guangdong for five years, and I worked there. There are pig miscellaneous porridge and sashimi porridge in the food stall over there. I've cooked it myself at home before, and the taste is worse than that outside, but it's quite satisfactory. This kind of porridge tastes fresher and smoother. After the porridge is boiled, quickly add the pickled pig viscera and cover the pot. After boiling, open the lid and taste. Pig viscera can't be cooked for too long, and it is easy to lose its taste and become firewood. Sprinkle with chopped green onion and coriander.