Complete recipe for Xiamen-style clay pot porridge.

Chao Shan Clay Pot RiceCongee It is a traditional and famous dish in Chao Shan, Guangdong, made with clay pots. The rice is exceptionally fresh and flavorful, with a subtle, refreshing aroma. It is congee cooked in a special clay pot, resulting in a savory and flavorful dish. The main ingredient is congee, and common accompaniments include river seafood, poultry, snakes, frogs, and turtles. River prawns are rich in nutrients and have a soft, easily digestible texture, making them a great food for those with weak constitutions or recovering from illness. And Rice It has the effects of nourishing the body and strengthening the spleen and stomach, improving digestion, nourishing Qi and blood, and nourishing the five internal organs. It also clears the meridians, brightens the eyes, relieves headaches, quenches thirst, and relieves diarrhea.Rice congee has the effects of nourishing the spleen and stomach, soothing the stomach, and clearing the lungs. Today, let's take a look at the complete Chao Shan clay pot rice recipe. Chao Shan Clay Pot Rice Recipe IIngredients

Rice, shrimp,

Fragrant rice

Rice, prawns,Shrimp shells, dried radish, Ginger 2. Pour 2500ml of water into the clay pot and heat on high. 3. After the water boils, add the soaked rice and stir continuously with a spoon.Cook for about 10 minutes, until the rice grains explode and expand.

4. Add dried radish and shrimp shells, and continue to stir, cook for about 6 minutes.

5. Add ginger and shrimp, cook for 5 minutes. Taste before turning off the heat, and add salt as needed if the flavor is too weak.2. Add a small amount of

Sweet rice

to the rice, soak for more than 4 hours.

3. Cut the Squid into small pieces, remove the shrimp's head and tail, and marinate with salt,

White pepper and cooking wine for 10 minutes. 4. Wash and chop green onions, wash and slice ginger.Mushrooms wash and slice.

5. Pour water into the clay pot and bring to a boil, add rice and cook.6. When the rice boils, place two chopsticks on the clay pot and cover with a lid, simmer over low heat while stirring, preventing sticking. 7. When the rice grains are fluffy, add squid, shrimp, and mushroom slices and continue to simmer for 20 minutes, until cooked through.

8. Add salt to taste and stir until evenly mixed. When serving, sprinkle with green onions.2. Wash the rice and add two tablespoons of Peanut oil

to the rice, stir until combined, add to the clay pot, along with ginger, garlic, and the appropriate amount of water.

3. Cook over high heat until the rice is cooked, add the washed shrimp and cook.

4. Cook for about 20 minutes, until the shrimp is cooked through, and sprinkle with

Cilantro and scallions before serving. 2. Fill the clay pot with water, bring to a boil and add rice, cook over high heat.

3. When the rice boils, stir with a spoon.

4. Keep boiling for about 10 minutes, at this point the rice grains have started to explode, add shrimp shells,Chinese parsley and cook briefly to create a base flavor.

5. Add ginger and shrimp and cook for 5 minutes, add salt and

Black pepper

to taste before serving.Chinese cabbage Simmer lightly to develop the flavor of the soup.

5. Add ginger and continue cooking for 5 minutes, then add salt and pepper before serving. Season to taste.