Qian Yuan and porridge

The Guangdong people love porridge, and I think the people of the country know that the variety of Chinese porridge is really confusing. Our breakfast is mostly porridge. How can a Cantonese daughter-in-law not make porridge? Today's food is chrysanthemum and porridge. It is known (from 100 degrees) that in Ming Dynasty, there is a young boy named Lenvindu in Western Guanzhou who, due to poverty in the family, comes out to sell food at the age of seven. He's been a fan of poetry since he was a child, and sometimes in the market he's got a hymn. One day, he was hungry and he couldn't afford to buy it when he picked up a load of vegetables to walk through a porridge shop on Cinnamon Road. The owner recognized him as a poet and told him, "Why don't you go to school? It's a shame to sell at the market." He said, "My family is poor and has no money." The owner said, "Well, every day from now on, you pick up the dishes and I'll buy some, and I'll give you a bowl of porridge every day, so you can go to school when you have enough." Ever since then, Levin has eaten different porridges, sometimes meatballs, sometimes pig intestine, sometimes pork liver, sometimes three. A few years later, Levin Su-Yen, mindful of the kindness of the previous shopkeeper, went to visit the old shopkeeper the next day and asked the owner to cook a bowl of porridge. The owner ordered a bowl of meatballs, powdered intestines, and porridge from the liver of the pig, which was given to Longyon. This porridge has been named by Levinsu as “the porridge and porridge”。

Recipe Recommendations

meters half a bowl
Fen Chang a
lean meat a small piece
Yuba appropriate amount
pig liver a small piece
lettuce a
scallops appropriate amount
fritters a
salt appropriate amount
oyster sauce appropriate amount

salty and fresh
cook
several hours
ordinary

Steps for Qian Yuan and porridge

Materials。

The rice and the stubbles are washed, and a small spoon of salt is made for half an hour

Roasted mackerel in a bowl is ready for use。

And in the casserole shall be a proper amount of water, and when the fire has burned, it shall be poured into the salted rice and stubbles, so that it may not be glued。

The fire is then turned to the smallest fire, covered with a lid of 1.5, with an occasional look in the middle of the fire and a tumble of the clock。

The intestines are removed and washed, and the liver slices are washed and washed。

We'll cut the intestines and join the liver, and we'll mix them with a proper amount of saline oil

Skinned meat is cut to pieces, and a suitable amount of saline oil is mixed up to be used。

When the porridge is almost ready, the light clockwise mix makes it thicker

Roasted mackerel, put in good porridge。

Skinned meat digs round with spoons into the porridge, then turns the fire into a fire and boils for a little while。

Put it in the liver and powdered intestines and turn it off as soon as it's boiled。

Scratch, cut. Put it in the porridge。

You can start with a proper amount of salt。

Cut the tar bars, throw some on the porridge。