Raw porridge is one of the traditional congees in Guangzhou. It is cooked with pre-cooked rice porridge and fresh meat in a pot. Add fresh meat to the pre-cooked porridge bottom and cook it bowl by bowl, which is "raw porridge" Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, stone porridge, frog porridge and so on. The production of raw porridge is divided into two parts: porridge bottom and materials. From the appearance, the porridge bottom is thinner than ordinary porridge. In order to blend water and rice, the shape of rice must be completely invisible, almost completely soluble in water, and only a little flocculent rice flowers can be seen. Drinking at the bottom of porridge must be soft, smooth and refreshing, and it is a good bowl of porridge when it is integrated with the materials.

Making steps of raw porridge porridge bottom:

1. Wash it with a cup of rice, put it in a rice cooker, add 1.5L water, and press the porridge button.

2. Prepare porridge materials, sliced meatballs into thick slices, sliced lean meat, and sliced pork sausage. Add a little sugar, salt, soy sauce, Guangdong rice wine, raw flour, oil and shredded ginger to the pork sausage, stir well and marinate.

3. Take a bowl of rice porridge and pour it into a casserole and boil it.

4. Pour in pork sausage and lean meat and stir with chopsticks.

5. Pour in the meatballs and stir.

6. Roll the ingredients until cooked, add shredded ginger and sprinkle with chopped green onion.