Specifically, you need 1500 ml rice, soak it in clear water for 2 hours, and then put it in a blender with water to make rice slurry. Then, pour the rice slurry into the pot, add a proper amount of scallops, and simmer slowly with low fire until the scallops are soft. Then, add proper amount of lard and salt to taste and continue cooking. Finally, add appropriate amount of millet and cook for about 10 minute.
Besides porridge, Shunde porridge hot pot has many other side dishes, such as beef louver, raw sausage, beef, beef bone marrow, radish, lettuce and Chinese cabbage. These side dishes can be eaten with various sauces, such as sand tea sauce, bean paste and peanut butter. The porridge of Shunde porridge hot pot is made of rice, scallops, lard and millet, and the side dishes can be freely matched according to personal taste.
Characteristics of hot pot at the bottom of porridge;
Because of the particularity of the pot bottom, the procedure of scalding hot pot with porridge bottom is also very particular. You must iron the meat dishes first, and then the vegetarian dishes. Locals say that only in this way can the characteristics of "fresh" hot pot with porridge bottom be reflected, otherwise too much water in the dish will affect the umami taste of porridge water in the pot.
In the choice of ingredients, porridge hot pot is also unique. In Shunde's local hot pot restaurant with porridge bottom, all kinds of seafood and aquatic products appear most on the menu. Nine-section shrimp, abalone, white shellfish and various kinds of fish are the must-have specialties of hot pot restaurants with porridge bottom. In addition, there are also beef and pork with high frequency in general hot pot restaurants. Eggs and beef, which are evenly mixed with raw eggs and fresh beef, are also the first dishes of many hot pot restaurants with porridge bottom.