Shengbo porridge is one of the traditional porridges in Guangzhou. It is made from pre-cooked white porridge and fresh meat. Add fresh meat to the pre-cooked porridge base and boil it bowl by bowl, which is called "raw porridge". Raw porridge is a general term. Depending on the ingredients, it includes beef porridge, meat slices porridge, fish fillet porridge, chicken porridge, assorted porridge, frog porridge, etc. The preparation of raw porridge is divided into two parts: porridge base and ingredients. From the appearance point of view, the porridge base is thinner than ordinary porridge. For water and rice to blend together, the shape of rice must be completely invisible. It must be almost completely dissolved into the water, and only some flocculent rice can be seen. Flowers. Only when the porridge base tastes soft, smooth and refreshing, and blends with the ingredients into an organic whole, can it be considered a good bowl of porridge.

Steps for making the porridge base of raw porridge:

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

2. Prepare the ingredients for porridge. Cut the meatballs into thick slices, cut the lean meat into thin slices, and cut the pork sausage into sections. Add a little sugar, salt, light soy sauce, Cantonese rice wine, cornstarch, oil, and shredded ginger to each of the lean meat and pork sausage and stir. Marinate evenly

3. Pour a bowl of white porridge into a clay pot and bring to a boil

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