Porridge is one of Guangdong's traditional porridges, with pre-cooked porridge, fresh meat and a pot of delicious porridge. The porridge is usually made of porridge, and some of it is made of stubbles or fish, so that the rice is made without rice. The meat is rich, and basically any one can be made with oil, salt, sugar, wine, soy sauce, and then mixed with ginger. When you're doing it, burn the porridge with a small pot, then burn the meat. The traditional porridge of eggs, porridge of meat, porridge of fish, and porridge of porridge can be a material or two or three of the materials can be cooked together for just a moment, and a pot of fresh, fresh and rolling congee can be present. Today we'll make a classic porridge of porridge and eggs。
Skinny porridge, which is a classic, is popular in Hong Kong. Skinned porridge is made of small slices of eggs and thin meat, which are boiled in different restaurants, with slightly different cooking methods, some with shredded pork, others with sliced pork, and with different methods that give different tastes to the porridge, but not far from it. In the interior, most people prefer to add perfume and onions before eating, so as to improve the taste of grub. They like pork cuttin, they use salt, oil, sugar, starch, etc., and they put it in the pot before they come out, they turn off the fire, and they taste even more fresh
