老广们最爱吃的生滚粥，嫩滑鲜美，太好吃了，连锅底都不剩一点 

听着这个广普（广东普通话）就知道靠谱。

放一些僵（姜）尸（丝） 😂

我做的是最好的 因为古老粥是这样做的

放点盐才好吃、不放糖、蠔油

我还是喜欢煎一下肉再煮香点。

Steam the rice 2 hours (Auto Electric Steamer: Khind DB600): 1 cup washed rice in big stainless steel bowl water (5 servings). After steam 2 hours, porridge transfer 1 serving to pot and put marinated chicken with slim ginger slices. Porridge Seasoning: Abalone Sauce (1 tbsp), salt, fried garlic & fragrant oil (1 Tbsp), Shaoxing Wine (1 Tbsp). Add sufficient water for right porridge consistency. Dash of white pepper powder (ajinomoto) and chopped green onion. Meat Marinate Seasoning: sesame oil, abalone sauce, salt, fried garlic oil, thin ginger slices, shaoxing wine. Porridge Vegetables (Ideal Choices): spinach, iceberg lettuce slices, fresh shitake slices, oyster mushroom sliceslong yellow cabbage

生滚的新鲜

Yummy😀

為什么先放雞肉不先放牛肉呢？

驴又比较容易熟所以我们把鸡又放进去

用高压锅搞定

雖然兩年前視頻，乜醃肉不用加鹽，糖，味精等？你呢鍋粥冇味道！好食嗎？

为什么牛肉和鸡肉混着放呢？

👍

煮至这样状态需要多久

他们不会做

吃过老广的砂锅粥，太腥气了。