Porridge

Skinned porridge is a specialty of the Guangdong Han people, a common porridge of the eight Chinese dishes. The Guangdong people are good at making congee and making delicious porridge foods. Guangdong has two kinds of practices: old porridge and raw porridge. Porridge is one of Guangzhou's traditional porridges. It's a common term, made of fresh meat with pre-cooked porridge. Pork bones, ground fish or river porridges are made of porridge; the meat consists of fish chips, pork chops, pork livers, pork waists, beef chops, chicken pieces, etc., first made of oil, salt, sugar, wine, spices, soy sauce, and then mixed with ginger silk. Burn the porridge with a small casserole, then bring the meat down and leave the fire in the back of the ground, so that it can be eaten in the shredded raw vegetables. It tastes better with pepper. Open, drop the meat, get out of the fire in the back and put it in a shredded raw vegetable. It tastes better with pepper. For example, the dollar and the porridge. The old porridge is cut to pieces and boils slowly with a small fire with rice. It takes a long time to catch fire. The pace of life is now fast, and how quickly to get out of soft rice is a small trick for people who are busy with work and time to slow down。