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Stir-fried corn rib porridge is attractive by blooming rice grains, fleshy liver, bold ribs, sweet and crispy corn. All create a colorful dish with a unique and attractive flavor.
Ingredient:
– 500 gr of flying bones or lumps
– 300 gr pork ribs
– 200 grams of pork liver
– 1 sweet corn
– Glutinous rice, glutinous rice
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– Corn flour
– Dried onions, garlic
– Cashew color oil
– Seasoning: Fish sauce, salt, seasoning, pepper, chili sauce, oyster sauce, soy sauce
Processing:
– Wash ribs, cut into bite-sized pieces. Put the ribs in a pot of cold water mixed with a little salt and then boil for 1-2 minutes to remove impurities remaining on the bone surface as well as reduce the fishy smell.
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Marinate the ribs with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon chili sauce, 1 teaspoon seasoning, 1 teaspoon pepper for about 30 minutes to absorb the flavor.
– The flying bones are also blanched similar to the ribs, then washed and boiled for broth to cook porridge. When simmering, taste a little fish sauce and salt for flavor.
– Fry the dried onion, put the ribs on the island to hunt again. Add water to cover, then lower heat and simmer until tender. Adjust seasoning to taste.
– Lightly roast plain rice, glutinous rice until the seeds are firm and opaque.
– Filter the broth from pork bones, add corn and corn broth to sweeten. Pour in plain rice, pre-roasted glutinous rice and cook into a thick porridge.
– Liver washed, sliced thin, soaked with fresh milk for 15 minutes to detoxify and fishy smell. Then, take out and wash many times to clean, drain. Marinate the liver with a little pepper, fish sauce and 1 tablespoon of cornstarch.
Mix sauce: In a small bowl, add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon chili sauce, 1 teaspoon ketchup and 1 tablespoon sugar, stir well.
– Fry dried onion with cashew oil, pour in liver and stir-fry quickly. Add a little water and sauté for 2 minutes. Finally, pour in the mixed sauce, stir well and turn off the stove.
– Scoop out the porridge, add stewed ribs, liver, sprinkle a little pepper, green onion, chili and enjoy hot.
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