Ingredients: 100 g of rice, 75 g of lamb, 30 g of walnut kernels, 1 tsp of minced ginger
Seasoning: 1 tsp cooking wine, 2 tsp salt, 1/2 tsp sesame oil
1. Wash the lamb, drain the water, place on a cutting board and chop until minced, add cooking wine and sesame oil and mix well.
2. Blanch the walnut kernels in boiling water, peel off the skin and chop into small pieces.
3. Rinse the rice.
4. Add 4 cups of water to a clean casserole dish, bring to a boil over high heat, bring to a boil in rice and then cook for 20 minutes.
5. Add minced lamb, walnuts and ginger, cook over low heat to form a thin porridge, add salt and cook for 5 minutes.
Tips
(1) The minced lamb is mixed with cooking wine and sesame oil, which not only removes the taste of lamb, but also spreads out easily when cooking porridge, and the taste is good.
(2) If you choose canned walnut kernels, you should blanch them first, remove the sour taste, and then cook the porridge.
Selected from the book "A Thousand Flavors of Minced Meat", all rights reserved.