Pork porridge with vermicelli

Pork porridge with vermicelli

Introduction:

"It's hot and stuffy in summer. Congee is an inevitable choice for many families. Let's make a familiar practice here. No matter whether you like congee or not, come and have a show. Thank you."

Production steps:

Step 1: wash the pork sausage in the basin and put it on the plate.

Step 2: I use a pressure cooker. Put half of the water in the pan, pour the sausage into the pan and open fire.

Step 3: add appropriate salt and chicken essence.

Step 4: cover the pot, turn off the fire about 15 minutes after the pressure reducing valve on the pot rings.

Step 5: slice the pork into thin slices and place it on the plate.

Step 6: rinse the cut pork again, or omit.

Step 7: I clean out 3 cups of rice. After washing, I put water on it until it is still.

Step 8: after the above, the sausage is cooked. This is the sausage.

Step 9: then put the rice into the pot with half a spoon of water.

Step 10: put it on the chopping board and cut it into pieces. It's better to cut it obliquely. Put the sausage and lean meat into the pot, and then add appropriate salt and chicken essence.

Step 11: cover the pan and fire.

Step 12: cut the scallions and put them on the plate.

Step 13: as soon as the pressure reducing valve is turned, it can be closed. Leave it for 1 minute to flush and boil.

Step 14: pour the scallion into the pot, stir it with a spoon, then you can have porridge.

Step 15: let's see: it's a big pot. You can come and drink it.

Materials required:

Pork sausage: 8 Liang

Lean meat: 500g

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Note: I made the portion for 5 people. If you want to make it, you can reduce the amount of rice and the amount of salted chicken essence, so as not to spoil the sweet taste of porridge. You can try to make it!

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh