1, white porridge version of the ingredients: 100g of rice, 2000ml of water, 1/2 teaspoon of salt, 1/2 teaspoon of oil, 5g of shredded ginger

2, broth version of the ingredients: 150g of rice, 2 pork bones (about 600g), 200g of chicken bones, 5 jujubes, 2g of ginger

3, the deluxe version of the ingredients: 3 old hens (each weighing about 1500g)

3, Deluxe version of the ingredients: 3 old hens (each weighing about 1500g), 5 kg of pork bones, 2 old ducks (each weighing about 1500g), 1 kg of Jinhua ham, 2.5 kg of fine meat, 50 kg of water, 2500 grams of Thai fragrant rice.

4, the new rice ring into two or three petals, mixed with oil and salt, slightly pickled for a moment.

5, marinated broken rice into the thick body of the large tile pot to cook.

6, wait until the porridge like chrysanthemum-like rolling open, porridge water layer by layer from the inside to the outside, from the center of the flower to scoop up the porridge water to do hot pot soup base can be.