Lamb liver millet porridge
Millet is deeply loved by northerners for its soft and waxy taste, fine texture and rich nutrients.Early in the morning, it must be the happiest thing to start a day's life with a bowl of sweet, soft and rotten millet porridge.Adding vegetables to millet porridge can make the taste and nutrition of millet porridge rich and plump.1. After slicing sheep liver, the impurities and blood foam can be removed by soaking it in clear water.
Step 1 . Remove the fascia and slice the fresh sheep liver, and change the knife to cut and wipe the blade.
Step 2 . Put the sliced sheep liver slices into a clean container, pour in water, and add an appropriate amount of refined salt to soak for 1 hour.
Step 3 . Soak sheep liver tablets for 1 hour and wash them with water.
Step 4 . Wash and dice carrots.
Step 5 . Pour enough water into the casserole, add diced carrots and bring to a boil.
Step 6 . Pour in the washed millet, boil it in high fire, then change it to low fire, and cook it slowly.
Step 7 . Cook the millet porridge for 30 minutes, the rice grains will blossom, and when the soup porridge is thick, pour the sheep liver slices.
Step 8 . After boiling over low heat for 5 minutes, add some refined salt and turn off the fire.
Step 9 . Put the washed leafy vegetables into the pot.
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