When you cook porridge, don’t put lean meat in the pot right away, add another step to make the meat soft and delicious, not dry

Meat porridge is one of the simple and rustic dishes that many people love. Meat porridge is often cooked to make breakfast, lunch, or dinner… depending on the preferences of each family. Porridge with lean meat is delicious, fragrant, and sick people are also suitable to enjoy. Lean meat porridge can be cooked with scallions, or add a little green vegetables such as wormwood or broccoli, in general depending on taste.

Many people when cooking porridge often think that cooking a pan is very simple, just wash the rice, add water and cook. However, if you cook lean meat porridge with green vegetables, you need to know how, otherwise the meat is not soft and delicious, the smell is not fragrant, which is a waste of effort.

Particularly for cooking lean meat porridge with green vegetables, it takes one more step, the meat is soft and smooth, not dry, has a rich, nutritious, and extremely attractive taste. So what is that step, please refer to the chef’s method below.

Prepare:

– Rice, water, ginger, cooking wine, lean pork, cornstarch, salt

– Vegetables cooked with: 4 young broccoli plants (or you can also add chrysanthemum, wormwood, corn kernels, carrots, mushrooms, ham, chopped scallions,… depending on taste)

Making:

For the porridge pot, you can choose a pressure cooker or a regular pot. Soak the rice for 20 minutes before, add enough water, bring to a boil over high heat and then turn to low heat, being careful not to let the water overflow.

Vegetables cut off the roots, keep only the stem and leaves, wash with water, drain the water, and then drain.

The next step is to prepare the pork, whether cooking porridge or cooking, you should not put the meat directly into the pot but need to do a little trick, the meat will become smooth and tender immediately, that is marinated.

Wash the meat, cut it into small pieces, put 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, and 1 teaspoon of cooking wine in the meat bowl.

Add some sliced ​​ginger, mainly to eliminate the fishy smell. Add a tablespoon of water, start mixing, let the starch help the meat to become gelatinous, stick to the surface of the chopped meat, lock the moisture, make the meat not dry, nor smell bad.

Wait 25 minutes, the rice porridge pot has almost softened, when the porridge starts to thicken, add the marinated pork, stir gently with chopsticks so that the meat does not stick together.

Continue to cook until the meat is tender, then add the cabbage, stir well, season with salt or soup powder to taste, when the vegetables are cooked, turn off the heat.

Porridge of lean meat with green vegetables cooked in this way has no fishy smell, the meat is soft and the porridge is flexible, eating is not boring, the elderly and children all love it.

Good luck!