How to make cuttlefish and lean meat porridge

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps below for making cuttlefish and lean meat porridge. I believe you can do it.

1. Soak the dried cuttlefish in advance for 8-12 hours until the cuttlefish is completely soft, remove the white cuttlefish bones and fish eyes in the middle, and clean them.

2. Wash, cut into thin strips, add oil, salt, sugar, soy sauce, cooking wine, and shredded ginger, mix well and marinate for a while;

3. Cut the lean meat into thin slices, add a little salt, sugar, shredded ginger, rice wine or cooking wine, and soy sauce, mix well and marinate for about 15 minutes;

4. Wash the rice and put it in a pot (it is recommended to use a casserole), add appropriate amount of water, bring to a boil over high heat, add the dried cuttlefish, turn to medium-low heat and cook for about 30 minutes, until the rice cracks and the porridge becomes thick, then add the lean meat, boil for 3-5 minutes, and add salt to taste.

5. After turning off the heat, add white pepper powder and sesame oil to the porridge, pour it into a bowl, sprinkle with chopped green onions and serve.

You should have learned how to make the cuttlefish and lean meat porridge introduced today! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!