Chaoshan casserole porridge is not eaten by Chaozhou people unless it is fresh. Similarly, the most important thing about Chaozhou porridge is "fresh"! And it is expressed by meat. 1. The meat used is mostly water Products: shrimp, eel, water chicken (frog), raw fish, crab or pheasant with less fat, teal, etc. Among them, the first four are the most commonly used Chaozhou porridge, which is easy to cook and best expresses lightness and warmth. fresh. 2. Select auxiliary materials and add them during the porridge cooking process. Dried radish (the best ones are produced in Xinheng, Jieyang and Raoping, Chaozhou), scallops, shiitake mushrooms, and young ginger. All except the scallops should be cut into thin strips. 3. Rice. There is a kind of rice specially used for cooking porridge. It is relatively expensive, about four yuan per pound. I forgot the specific name. You can go to a rice store and ask. The rice will be thick and fragrant when cooked, and the porridge will be smooth and delicious. 4. Bring the rice and scallops to a boil over high heat. You can add a little soy sauce in the middle, and cook until it is about eighty-cooked. Then add the meat, accessories, and seasonings. Ginger should be added when the meat is almost cooked to remove the fishy smell. Generally, it should not be added too much. There are too many, but it varies from person to person. 5. Spray some white pepper, sprinkle some sesame oil, and add green coriander, and you have a pot of porridge. Note: To ensure freshness and tenderness, the meat is cut into thin slices and served last.