Guangdong porridge is basically boiled porridge. First of all, we should do a good job of "porridge bottom"-that is, wash rice porridge and white rice with open fire, oil and salt it for 10 minutes and soak it in water for 4 hours. Boil the soup pot with water, pour the rice into the pot with strong fire, stir with a spoon until it boils again, cover the gap in the pot, turn to medium heat and cook for about 45 minutes until the rice thickens. (Stir every 10 minute, check the water quantity and keep the fire, so that the materials in the pot will not stick to the bottom and burn. ) add a small cup of light milk and mix well, add a little salt, chicken essence and porridge bottom. Slice the uncooked lean porridge and marinate it with tender meat powder 10 minute. Add a little water, chicken essence, pepper, cornflour and oil and mix well. Cut the preserved egg into pieces and cut the ginger into filaments. Put about a bowl of porridge into a porridge pot with a handle, bring to a boil, add sliced meat, preserved eggs and shredded ginger, roll for 3 minutes, pour into the bowl, add a few drops of sesame oil, sprinkle with pepper, and add chopped green onion if you like. The salt is added by yourself. Chicken King Porridge, Xinye Wang Ba Porridge, Slippery Chicken Porridge, Water Snake Porridge and Beef Porridge are all edible raw materials after pickling. Small casserole can be used to keep meat fresh. There is also the first porridge: first, boil the pig's internal organs with white brine and soften them into semi-finished products, as above. There are some changes in boat porridge. First, cook shrimp and fresh squid, fry and shred eggs, put jellyfish skin, floating skin and shredded eggs into a bowl, then add sashimi, shredded ginger and fried noodles, put porridge that has been boiled to a boiling point into a bowl, and then add fried peanuts, chopped green onion, sesame oil and pepper. Chaoshan porridge is relatively simple Cook the cooked rice in boiling water in a casserole for 15 minutes. Add seafood and shredded ginger into boiling water, and chop the onion. Serve with olives or pickles. There are also old fire porridge: bone porridge, dried vegetable porridge, yuba ginkgo porridge and so on. You can talk about it in detail at 3283454 13.