characteristic:
After a long time of boiling, the rice and pork bones are all boiled rotten, it is smooth and soft to eat, and then close the cooked dried vegetables, with some sweetness in the salty aroma, it is really nutritious and delicious.
Fees:
Rice 100g
Pork bone 500g
5 dried vegetables
2 teaspoons salt (10g)
2 teaspoons oil (10ml)
method:
1. Rinse the pork bones with running water, drain the water, sprinkle with salt and mix well, marinate for about 6 hours.
2. Soak the dried vegetables in water for 1 hour, wash the sand grains, cut into sections of about 1 cm and set aside.
3. Rinse the rice, add oil and mix well, marinate for 30 minutes.
4. Add an appropriate amount of water to the pot, bring to a boil on high heat, add the pickled rice and pork bones and cook for half an hour. Add the cut dried vegetables, boil again, turn to low heat and cook for 90 minutes, and the salty and fragrant dried vegetables and salty pork bone porridge will be cooked.
concentrate:
1. The pork bones of this porridge can be used with pork backbone, not much meat, but the taste is very good. Neck bones, shoulder blades, ribs, etc. can also be used to cook porridge, but it is best not to use tube bones, because it is more greasy.
2. Dried vegetables are dried vegetables made of dried cabbage, which has a sweet and cool taste, and has the effect of moisturizing the lungs and clearing the stomach. In the dry and cold winter, it is a very good food supplement. Dried vegetables can be bought in the dry goods area of large markets.
3. In order to prevent deterioration, it is best to put the pig bone cover with plastic wrap and put it into the refrigerator refrigerator to marinate.