Dried squid (small)
|half a catty|
How to make squid and lean pork spring vegetable porridge
Soak dried scallops, seaweed and dried squid in strips separately for 1 hour.
Slice the lean meat and marinate in cornstarch and salt for later use.
Dice carrots into small pieces
Wash and chop the spring vegetables
Three slices of ginger
Heat oil in a pan, add ginger, add dried squid, stir-fry until fragrant, then add scallops and rice, stir-fry until fragrant.
Finally, add the carrots and sauté together.
Rinse the rice, add some water, stir in the ingredients already fried, and open fire to cook the porridge. (I use a pressure cooker, quick time, haha)
When the pressure cooker gas is rattling, turn the heat down and cook for another 15 minutes!
Turn off the heat, run the pressure cooker under the tap until you can open the lid, reset the cooker on the stove, add the lean meat and vegetables, and cook for a few minutes.
Finally, add some salt and a little chicken broth, stir well.
PS If you don’t like spring vegetables, you can replace them with other vegetables. The best thing to do is to boil the vegetables in advance to get a better taste.