Porridge can harmonize stomach and spleen, moisten lung and nourish qi, which is an excellent choice for health preservation in autumn. My favorite is raw boiled porridge in Guangdong-it is cooked with pre-cooked rice porridge and all kinds of fresh meat or seafood, which not only retains the original freshness of porridge, but also does not destroy its nutrients. The bottom of porridge absorbs the taste of meat or seafood and tastes more delicious.

The porridge base is generally rice porridge, and pork bones and scallops can also be added to make the porridge base more delicious. According to different porridge materials, raw porridge has many flavors. Today, I had the most common pork liver lean porridge. Ingredients: 50g pork liver, lean meat 100g, scallop 15, one onion per cup of rice. Exercise:

1) After washing the rice, add a proper amount of water (enough water should be put at one time), add the washed scallops and a few slices of ginger,

After the fire boils, turn to low heat until the rice grains bloom, and we will deal with other materials when cooking porridge.

2) Soak the pig liver in clear water for 1-2 hours in advance, then cut it into thin slices, then wash off the blood with clear water and put it into salt.

Mix the cooking wine and pepper and marinate for 10 minute.

3) Slice lean meat, add salt, a little soy sauce, pepper and cornmeal, mix well and marinate for 10 minute.

4) Cut the onion into powder for use.

5) After the porridge is cooked, turn to high heat and boil it. Put lean meat first, then pork liver, and then add salt after the two change color.

Season, sprinkle chopped green onion before serving, and pour half a teaspoon of sesame oil to serve. Be careful:

1) Be sure to turn to the fire and cook the porridge before putting the meat slices, so that the porridge will not be cooked for too long, and it can keep the porridge tender and smooth.

2) If you want porridge to be more refreshing, don't put soy sauce when curing meat.

3) chopped green onion and sesame oil can be placed before the pan to maximize the fragrance.

4) After the porridge is cooked, eat it while it is hot. If it is left for a long time, the porridge will thicken and the onion will change color and lose its fragrance.

You can take part of the porridge base and cook it in a small pot according to the amount you eat each time.