And gruel

Jizhou, a traditional famous food of Han nationality in Guangdong, is a Cantonese style porridge. Pig viscera, also known as "miscellaneous bottom", is beautified as "and", becoming a selling point. It is very delicious.

Nowadays, it is still fashionable to eat congee in Guangzhou. In Xiguan, he is the most famous person who has several Zhan's porridge. It is said that Wu Zhanji and porridge have a history of more than 40 years, and the founder is Wu Zhan from Shunde. He opened a father son shop in the cross street of Wenchang South Road. The Wenyuan Restaurant, one of the four famous restaurants in Guangzhou at that time, was located in Wenchang Cross Street, and Wu Zhanji was just at the corner of the street. When the diners who went to the Wenyuan Restaurant passed Wu Zhanji, they were attracted by the aroma and porridge, and they all went in for a taste. The color, fragrance and taste of the congee recorded by Wu Zhan are unique, and diners flock to it. It is very interesting that many students eat porridge, especially before and after the college entrance examination, for the sake of luck. A large number of parents also bought porridge to take home for their children to eat, full of infinite love, with the intention of "looking forward to success".

Jizhou porridge is made by adding pork meatballs, pork liver slices and pork sausage into the porridge and cooking them. The color is bright white, the mixture of rice and water is delicious and fragrant. The bottom of the porridge is soft and smooth, and the white rice porridge is boiled until the rice grains are completely melted. When guests order, scoop into a small pot and boil it, add pig heart, pig liver and pig sausage, roll it until cooked, then put it into a bowl, sprinkle peanuts, cut up fried dough sticks, and scatter it on the table with a small plate of eggs. Pig viscera, also known as "miscellaneous bottom", is beautified as "and", becoming a selling point. It is very delicious.

How to prepare rice porridge:

Ingredients: 50g pork, 50g pork liver, 50g pork sausage, 50g pork loin, 50g pork belly, 50g rice.  

Accessories: ginger slices, shredded scallions, chopped scallions, coriander, and a little salt.

Practice:

1. Clean pork, pork liver, sausage, pork loin, and pork belly for use, cut fried dough sticks into sections, dice pork, pork liver, and pork loin for use, and wash rice.

2. Take a deep pot, add water that can cover the sausage and pork belly, and boil to the boil. Add pork belly, sausage, ginger slices, and shredded green onion, and boil for about 1 hour until soft. Remove and drain. Cut the sausage into sections and pork belly into thin strips for standby.

3. After the rice is boiled with water, use low heat to slow boil. Add salt and other materials (except fried dough sticks) to boil, and then add fried dough sticks, coriander, and chopped green onion before eating.