varioussand potporridge, has already formed its own system. Sandpot porridge, cooked over an open flamesoup.Stewed to seven or eight-tenths done, add various ingredients such as shrimp, crab, sea fish, chicken, and duck. Seasoning is delicate. A hearty bowl of stewed rice doesn't need side dishes; the flavors are abundant.

shiitake mushroomchickenThe method for making clay pot porridge

food ingredientsPrepare

shiitake mushrooms 70 grams, chicken meat 120 gramsGoji berriesa little,rice80 grams, cooking wine 5 grams, salt 3 gramsmonosodium glutamate2 grams,corianderAdequate amount.

Steps

1. Clean the mushrooms and slice them; wash the chicken, cut it into strips, and marinate with cooking wine; rinse the goji berries; wash the rice and set it aside.

2. Add rice to a sandpot, pour in an appropriate amount of water and bring to a boil. Add the marinated chicken strips, mushrooms, and goji berries, then reduce to medium heat and simmer.

3. Turn the heat to low and simmer until the porridge is cooked, then add salt and monosodium glutamate for seasoning, and sprinkle with coriander segments.

frogThe method for making sandpot porridge

Ingredients preparation

frog meat 100 grams, coriander 10 grams, water rice 130 gramsJiangadd a small amount of salt (3 grams), chicken powder (3 grams)Pepper powdera little,sesame2 milliliters of oil, 4 milliliters of cooking wine.

Steps

1. Wash cilantro and chop into fine pieces; clean frog legs, slice into chunks, season with salt, chicken powder, and rice wine, marinate for about 10 minutes.

2. Put water in a sandpot and bring to a boil. Add rinsed rice, stir well, and cook over high heat until boiling. Switch to low heat and cook for about 30 minutes until the rice is soft. Add frog legs, sprinkle with ginger slices, stir a few times, and continue cooking over low heat for about 5 minutes until the frog meat is fully cooked.

3. Add a little salt, chicken powder, sprinkle with black pepper powder, drizzle with a little sesame oil and mix well, add chopped coriander, mix well, continue cooking for a moment until just cooked.

ribexampleThe method for making sand pot porridge

Ingredients preparation

100 grams of spare ribs, 30 grams of dried shrimp, 100 grams of glutinous rice, 25 grams of chestnutsReddate5 pieces, ginger paste, goji berrieskalea little,fine salt, MSG, sesame oil, soy sauce as needed.

Steps to follow

1. Cut the spare ribs into pieces, blanch them, and put them in a pressure cooker for 5 minutes. Cool down, remove the bones, and set aside; wash the dried shrimp, soak them for later use; clean the chestnuts, goji berries, and longan; rinse the glutinous rice well; wash the Chinese cabbage hearts, cut them into diamond-shaped pieces.

2. Place the pot on high heat, add a little oil, and stir-fry the ginger until fragrant. Pour in an appropriate amount of water, add glutinous rice, chestnuts, shrimp dried fish, goji berries, and jujubes. Boil for a while, then switch to low heat and simmer slowly until cooked.

3. Add the spare ribs and water bamboo shoots, season with refined salt, monosodium glutamate, and cooking wine, taste test and adjust, remove from heat and serve in a clay pot, place on a portable stove to boil before eating.

squidwater bamboo shoothot pot porridge

Ingredients preparation

Fresh squid 200 gramslean meat30 grams of rice, 20 grams of longan flesh, 50 grams of peeled water caltrop, 5 grams of coriander, 100 grams of rice, 5 grams of ginger threads, 4 grams of scallion pieces, 4 grams of garlic slices, 3 grams of salt, 2 grams of monosodium glutamate, 3 milliliters of cooking wine, 2 grams of black pepper powder, 3 milliliters of sesame oil.

Steps to follow

1. Fresh squid is washed and cleaned, cut into pieces, blanched; rice is rinsed clean; lean meat is washed and minced into meat paste; red dates are pitted and cleaned; water chestnuts are washed and cut into cubes.

2. Place the pot on high heat, add a little oil, and stir-fry the ginger strands, scallion pieces, and garlic slices until fragrant. Add minced meat and stir-fry. Pour in an appropriate amount of water, then add the rice and water chestnuts.

3. Boil for a while, then switch to low heat and simmer until 80% cooked. Add the squid pieces and jujubes, cook until fully done, then add salt, monosodium glutamate, and cooking wine. Serve in a clay pot, garnish with coriander and pepper powder.