Wash and chop pig bones, soak them in clear water, then pick them up and rinse them.

Peel the radish and cut it into pieces. Put brown rice, pork bones, radish and ginger into a soup pot, bring to a boil and simmer for one hour.

Cooked steamed brown rice can be eaten directly or used as the bottom of hot pot.

The steamed brown rice cooked in the pot is used as the bottom of the hot pot, and red dates and angelica are added.

You can burn Flammulina velutipes dipped in sauce to eat hot pot.

You can also scald lettuce, meatballs, mutton and so on.

The story behind the food

Hot pot is very popular in winter, and porridge hot pot was once popular in Guangdong. The principle of porridge hot pot originated from raw porridge in Guangdong. The density of porridge is high, which can fully lock the nutrition and moisture of food. It is fresh and tender when used as the bottom of hot pot to scald food. ?

The porridge and hot pot in the hot pot restaurant are all made of rice, but this time I used brown rice, which has the functions of strengthening the spleen and nourishing the stomach, tonifying the middle energizer, benefiting qi, harmonizing the five internal organs and promoting digestion and absorption. Brown rice has a good effect on obesity and stomach, and can effectively regulate metabolism and endocrine in the body. Brown rice can also treat anemia. Steamed brown rice skin nourishes yin and regulates yang, and decocted slowly with slow fire. The thicker the better. When the porridge thickens, a thick skin will float on the surface. Steamed brown rice can make you look good, energetic, pink as peach blossom, and red in white. ?