Pork porridge

Pork porridge

Introduction:

"This is a porridge I heard from my mother. Recipe comes from my grandmother. The ingredients and methods are very simple, but it sounds so tempting. It's not difficult to copy a dish, and it's not so easy to copy the taste of memories. When it comes to grandma, I used to be a chef in a restaurant, and I cooked all kinds of professional dishes. I often rub my hands in grandma's small kitchen, and I don't think it's difficult to roll dumplings with noodles. Listen to my mother, grandma used to cook porridge in a heavy open iron pot. Half of the good taste is porridge and the other half is the big iron pot. Speaking of this, I can't help looking at the cast iron pot on the kitchen shelf. Ha ha, it seems that no matter in Asia or Europe, the southern hemisphere or the northern hemisphere, my love for cast iron pot is the same. Let's go back to pork porridge. Today's selection of ingredients may be much better than that of those years (at least scallops, wild mushrooms and Wenchang Chicken Fat are not easy to get). I still adhere to the most basic practice, and let me, who is used to cooking porridge with electric cooker, regain the flavor of porridge. "

Production steps:

Materials required:

Pig five flowers: right amount

Chinese cabbage: moderate

Potatoes: moderate

Northeast rice: moderate

Wild mushroom: moderate amount

Scallops: right amount

Ginger: right amount

Garlic: right amount

Wenchang Chicken Fat: right amount

Salt: right amount

White pepper: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh