it's a porridge from my mother, recipe comes from grandma, and the food is very simple, but it sounds so seductive, it's not so hard to copy a dish, it's not easy to copy the smell of memories. when it comes to grandma, who used to be a chef at a hotel, who burned his food at a professional level in north china, i used to do it in her tiny kitchen, and i didn't seem to find it difficult. according to my mother, grandma used to burn porridge with a heavy open iron pan, half because of porridge, half because of the big iron pot, and i couldn't help but look at the cast iron pan on the kitchen shelf. then go back to pork porridge. today's selection may be much better than it was in those days (at least dry beaks, wildland bacteria and wen chang chicken butter are not easy to get), and i have maintained the most basic approach, so that i, the man who cooks the porridge with electricity, has recovered the taste of the porridge。
