Cantonese style raw meal porridge

Cantonese style raw meal porridge

Introduction:

"In Cantonese style, raw material porridge is cooked first, then heated and cooked in the porridge. Because the material of this porridge is fresh, and it is put down when eating, so it is called raw porridge. This time I made a simple version of raw porridge, which has been cooked in advance. When eating, I pickled the ingredients a little. After the porridge is boiled, put in the pickled raw material and heat it until it changes color. The porridge is fragrant and glutinous, and the raw material is fresh and tender. "

Production steps:

Step 1: cut the chicken.

Step 2: put ginger, sugar, wine, soy sauce, shredded ginger, peanut oil, marinate chicken.

Step 3: bring the porridge to a boil.

Step 4: after the porridge is boiled, put the chicken into the porridge.

Step 5: add peanut oil.

Step 6: as soon as the chicken is discolored, add salt to taste and turn off the heat. Break up the eggs and put them in a hot pan.

Materials required:

Chicken offal: 1

Egg: 1

Shredded ginger: right amount

Porridge: 1 bowl

Rice wine: moderate

Sugar: right amount

Soy sauce: moderate

Salt: right amount

Peanut oil: right amount

Note: the best way to cook raw porridge is to use sand pot, which tastes better. If you like to put scallion, you can also add scallion.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: Original