If you have a bad stomach, it is recommended to eat 3 "stomach porridge" to warm up your stomach and be nutritious

The first course: pork belly porridge

[Ingredients required]: pork belly, rice, green onion, ginger, pepper, peppercorns, cooking wine, salt

1. Prepare an appropriate amount of fresh pork belly, wash it several times, clean it and cool it in a pot under water, cook it for later use.

2. We can directly take an appropriate amount of the base soup of the pork belly, pour it into the casserole, put the washed rice into the casserole, and boil it into porridge on the fire.

3. During this period, the cooked pork belly can be washed twice with warm water, and then cut into thin strips for later use.

4. Pour a small amount of sesame oil into the pot, after the oil is hot, put in the shredded pork belly, stir-fry a few times, stir-fry it to get out the water, put in the chopped green onion and ginger, and then put in an appropriate amount of cooking wine, salt, pepper, pepper powder and a small amount of balsamic vinegar, fry the shredded pork belly until the flavor is broken, and then put it out for later use.

5. After the rice in the casserole is boiled into porridge and becomes viscous, pour in the fried pork belly shreds, continue to boil for 2 minutes, and then you can get out of the pot.

Tips: For friends who like to be lighter, you can also put it directly into the rice porridge without stir-frying the shredded pork belly, and add salt to taste.

The second course: crucian carp, ginger and red date porridge

[Ingredients]: 1 small crucian carp, rice, red dates, ginger, cooking wine, salt

1. Prepare 1 small crucian carp, remove the internal organs, fish scales, etc., and rinse it well for later use.

2. Pour a small amount of oil into the pot, after the oil is hot, put in the ginger slices and stir-fry a few times, then put in the small crucian carp, fry until both sides are yellow, add the appropriate amount of hot water, put in the appropriate amount of green onion and ginger, cook until the soup is thick and white, filter out the soup and pour it into the casserole.

3. Put the washed rice into a casserole, then add the washed red dates and shredded ginger, and continue to boil over medium-low heat for half an hour.

4. During this period, the crucian carp served after the stewed soup can be carefully removed from the fish bone spurs for later use.

5. When the rice is boiled until it blooms, put in the fish meat with the fish bones removed, stir the fish and rice porridge evenly, and continue to boil for 10~20 minutes on low heat, which is nutritious and delicious, and is very suitable for eating after winter.

The third course: pumpkin, yam, red dates, millet porridge

[Ingredients required]: pumpkin, yam, millet, red dates

1. Prepare half a fresh iron stick yam, put on disposable gloves, peel off the skin of the yam with a paring knife, and rinse it well.

2. After cutting the yam into hob pieces, soak them in cold water, then cut the washed pumpkin into small pieces, and wash the red dates for later use.

3. Pour an appropriate amount of water into the casserole, after the water boils, add the washed millet, pumpkin pieces and red dates, adjust to medium-low heat and cook for 30 minutes.

4. At this time, you can put in the cut yam pieces, continue to boil over low heat for 20 minutes, wait for the millet to boil until viscous, and the yam and pumpkin can be cooked out of the pot, so that a simple and nutritious pumpkin yam and red date millet porridge is ready, in the cold winter, drink a bowl of such "stomach porridge" for breakfast, warm and comfortable, full of energy all day.

Tips: If you like to drink the kind of pumpkin paste, you can also steam the pumpkin and put it in millet porridge and boil it for 10 minutes until it is sticky.