In Guangdong, there is a saying that "Eat in Guangzhou and cook Fengcheng", which is another name for Shunde Daliang. Shunde chefs have superb skills and many masters. Of course, there is no food in the place where the chef is raised. Shunde raw porridge is the most familiar and peculiar breakfast in Shunde countryside. A bowl of fresh and hot raw porridge, accompanied by the arrival of a new day.
A bowl of seemingly simple raw porridge is very particular about temperature and endurance, plain and mellow, strong and fragrant; Raw porridge is rich in ingredients, such as fish fillets, fish bones, fish brisket, meat slices, dried pig roots, pig liver, pig breast, pig heart, fat sausage, fish balls, meatballs, beef, etc., which can be added according to individuals.
Shun de sheng gun Zhu za Zhou
① Slice pork liver, pork loin and pig brain respectively, soak them in cooking wine and water for 15 minutes, remove the fishy smell, remove and drain the water, add salt, sugar and corn flour, stir them repeatedly and marinate them.
② The bottom of porridge is the soul of raw porridge. Wash the fragrant rice and marinate it with a little peanut oil for 30 minutes to make the rice grains bloom more easily during cooking. Boil the water in the pot, pour in the fragrant rice, boil it with high fire, turn to medium fire for 20 minutes, and then turn to low fire 1 hour until the rice and water are completely blended and sticky;
(3) Pour the cooked porridge into a casserole, heat it to boiling, add salt, shredded ginger, pork tenderloin and pig brain, stir quickly with chopsticks, and finally add pig liver. After 3 minutes, the pork liver floats away, add chicken essence and pepper, sprinkle with chopped green onion, turn off the heat and serve.