Ingredients
100 g pork liver, 2 eggs, 150 g (about 3/4 cup) short-grain rice.
Seasonings
Salt, MSG, and cooking wine, each to taste.
Instructions
1. Rinse the pork liver clean, scrape it into a paste with a knife, place it in a bowl, and marinate with salt and cooking wine; pick over and rinse the japonica rice; hard-boil the egg, then mash the yolk into a paste.
2. Bring an appropriate amount of water to a boil in a pot, then add the glutinous rice, liver paste, and egg yolk, cooking together into a porridge; season with salt and MSG to taste, then remove from the pot and serve.