Thin meat porridge with vermicelli-You Are Foodie

By Jamie
58

Thin meat porridge with vermicelli

The weather in summer is very muggy. It is an inevitable choice for many families to drink porridge. Here is a familiar practice. Whether you like porridge or not, you can come and enjoy it. Thank you

Main Ingredients

lean meat 500 g
Pork Intestines 8 liang

Auxiliary Ingredients

scallion A moderate amount of
Chicken essence appropriate amount
salt A moderate amount of

I made it for five people. If you want to make it, you can use less rice and put less salt and chicken essence to avoid spoiling the sweetness of the porridge. You can try to make it!

Step 1 . Wash the pork sausage in a basin and place it on a plate.

Step 2 . I use a pressure cooker. Put half of the water in the cooker. Pour the sausage into the cooker and open the fire.

Step 3 . Add proper salt and chicken essence.

Step 4 . Close the lid of the pot and turn off the fire about 15 minutes after the pressure reducing valve on the pot rings.

Step 5 . Slice the pork in the space of the cooked sausage and place it on the plate.

Step 6 . Rinse the cut pork again, or omit it.

Step 7 . I washed 3 cups of rice and then put it in water to calm down.

Step 8 . After the above is done, the sausage is also cooked. This is the finished sausage.

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

Step 10 . Cut into pieces on the cutting board. It's better to cut at a slant. Put the sausage and lean meat into the pot, then add proper salt and chicken essence.

Step 11 . Put the lid on the pot and open the fire.

Step 12 . Cut the onions and put them on the plate.

Step 13 . The pressure reducing valve can be closed as soon as it rotates. Leave it for 1 minute to flush and boil.

Step 14 . Pour the onion into the pot, stir it with a spoon, and then you can have porridge.

Step 15 . Look at this: You can come here to drink.

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