After leaving home, I always miss my mother's porridge. Full of soft and glutinous rice porridge, light and delicious meat, mixed with crisp and tender leaves, scoop a spoonful, carefully blow a few breaths, satisfied and comfortable. It was later discovered that the simplest bowls of porridge and a few dishes were actually the favorite flavors in life.
Preparation of ingredients: lettuce leaves, ginger, green onions, minced meat. Cook time: about half an hour.
Wash the shallots, cut them into two sections, and cut them into small sections respectively; wash and shred the ginger and set aside.
Start cooking the porridge, put as much water as possible, and boil it over medium heat for 10-15 minutes. When the porridge is soft, it can be adjusted to the minimum fire.
In another wok, heat the oil, stir fry the ginger and fragrant after smoking, add the minced meat and stir-fry, break up, add the cooking wine and stir-fry after the minced meat changes color, add appropriate amount of salt.
Take the root of the spring onion and a little minced green onion into the pot and stir fry until fragrant.
Pour all the minced meat into the porridge pot, stir evenly, adjust the heat to medium heat, then boil it again and turn to the minimum fire.
Wash the lettuce and cut into strips or shred it at will.
Pour the lettuce into the porridge pot and stir, add the rest of the green onions, cover the pot and boil for three to five minutes.