Pig's FeetLean PorkRice PorridgeThe texture is viscous and smooth, the pig's feet contain rich minerals and can promote digestion and absorption.When making rice porridge, the heat is very important. The heat must be sufficient and persistent, so the porridge will be more fragrant and rich.Pig's feet and lean pork rice porridge combines the flavors of pig's feet and lean pork, with an appropriate amount of salt, very delicious.

Pig's feet and lean pork rice porridge

Materials Preparation

Main Ingredients:Rice50g，Glutinous Rice30g, 150g of lean pork, 2 pig's feet.Auxiliary Ingredients:GingerSalt,White Pepper,Sesame Oil, Green Onion.

Method of Preparation

1. Soak rice and glutinous rice in water with a few drops of salad oil for more than 15 minutes, drain and set aside. Cut the lean pork into slices, peel and cut the pig's feet into pieces, slice the ginger into juliennes, and chop the green onion.

2. Pour half a pot of water into the pot, bring to a boil over high heat, then add rice and glutinous rice, simmer for a moment, then reduce the heat to low and cook for about 20 minutes.3. Add ginger, pig's feet, stir, cook for 5 minutes, then add lean pork, stir in salt, and cook for 5 minutes.4. Sprinkle in a little white pepper to enhance the flavor, drizzle with sesame oil and green onion, and stir to serve.

Pig's feet and lean pork rice porridge—

Shiitake Mushrooms

Materials PreparationMain Ingredients: Lean pork, shiitake mushrooms, 2 bowls of Northeast rice, 4 pig's feet.

Auxiliary Ingredients: A little minced ginger, green onion, salt, sesame oil,

White pepper.Method of Preparation1. First, soak the rice in water with a small amount of sesame oil for a few minutes, then blanch the lean pork to remove the fishy smell and cut it into threads. Cut the pig's feet into pieces, soak the shiitake mushrooms and then wash and dice them, and chop the ginger into minced pieces.2. Put the lean pork, rice, shiitake mushrooms, and pig's feet into the pot, add water according to the ratio of 1:8, bring to a boil, then add minced ginger, and cook in an electric

pot for 90 minutes.

3. Remove the pot and add an appropriate amount of salt, stir in green onion and white pepper, drizzle with sesame oil and sesame oil, and stir to serve.

Pig's feet and lean pork rice porridge—Sea CucumberMaterials Preparation

Main Ingredients: 80g rice,

Matsutake Eggs2, 80g lean pork, 2 sea cucumbers.

Auxiliary Ingredients:

Sesame oil, salt, 1000ml water, ginger.Method of Preparation1. Wash the rice and soak it in 1000ml water with 3-4 drops of sesame oil for 3-4 hours. After soaking, the rice grains will be more plump. Peel and cut the matsutake eggs into large pieces, and cut the soaked sea cucumbers into segments.2. Cut the lean pork into the smallest possible meat particles, add a little salt and cooking wine, and marinate for 10 minutes.3. Add 1000ml of water to the pot and bring to a boil, then add the soaked rice, cook until the rice porridge is thick, add the meat particles, and stir.4. Now, reduce the heat and simmer slowly, add ginger, pig's feet, and sea cucumbers, cook until the sea cucumbers are soft and tender, then turn off the heat and serve.

Method of Preparation

1. Wash the rice thoroughly and soak it in 3-4 tablespoons of sesame oil for 3-4 hours. The soaked rice will be softer. Peel and cut the preserved duck eggs into large pieces. Cut the soaked sea cucumber into segments.

2. Cut the lean meat into small pieces. Add a little salt, cooking wine (Shaoxing wine), and chicken powder.Marinate for about 10 minutes.3. Bring 1000ml of water to a boil in a pot. Add the soaked rice and cook until the rice porridge thickens. Add the meat pieces and stir gently.

4. Now, reduce the heat and simmer slowly. Add ginger slices, preserved duck egg pieces, and sea cucumber. Cook until the sea cucumber is soft and tender. Turn off the heat and serve.

At this time, reduce the heat to low and simmer, adding ginger slices, preserved egg, and sea cucumber. Cook until the sea cucumber is soft and tender, then turn off the heat. Serve the dish by scooping it out and garnishing with chopped green onions.