How to make clay pot porridge

Drinking porridge is a tradition of the Chinese nation for thousands of years, and there are many types of porridge. But the most common porridge in life are generally rice porridge, millet porridge and cornmeal porridge. Although porridge may seem to have little nutrition and is watery, it does bring some benefits to people's health. Especially for those who have just recovered from a serious illness, they should drink porridge every day. So, what is the method of making clay pot porridge?

"Claypot Soup" is a local dish popular among the southern folks. It uses a special large earthenware jar with a fire at the bottom and an iron rack inside the jar. The chef stacks small earthenware jars filled with soup on the iron rack inside the jar layer by layer, then lights the charcoal and uses the high temperature generated by the charcoal fire to simmer the soup in the jars.

The large clay pot used to make "clay pot stew" is about 1.3 meters high and is made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which can be filled with charcoal for burning. There are three layers of iron racks in the tank, which can hold more than 30 small earthenware jars. There is an iron cover on the top of the jar, which can be opened at any time. Adding charcoal and placing earthenware jars are done by reaching in from the top with an iron clip. The small earthenware jar used for soup is about 18 cm high and 20 cm in diameter. It has a small handle and can be held by hand and served on the table. In addition, there is a small lid on the jar with a small hole to discharge excess heat when simmering the soup.

When simmering the soup, you need to clean all the ingredients and put them into a small clay pot, then add seasonings and clean water (pure water is best), cover it with a lid, place the clay pot on the iron rack inside the clay pot, light the charcoal, simmer the soup for 8 to 12 hours, and then take it out.

The ingredients for making "clay jar stewed soup" are very wide, including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, soy products, vegetables, etc. When making "Wa jar stew soup", you should also pay attention to the following points:

1 Generally, only clean or purified water is added to the earthenware jar instead of fresh soup made from hanging. The purpose is to ensure that the stews of various flavors are authentic.

2 Before putting the lid on the jar, you need to seal the mouth of the jar with a piece of aluminum foil, and then put the lid on to ensure that the jar is well sealed.

3 The simmering time needs to be determined according to the different properties of different raw materials. General raw materials are simmered for about 8 hours, while tougher raw materials such as beef, native chicken, and old duck need to be simmered for 10 to 12 hours.

The fire power is different in different positions in the 4 large earthenware jar, so you should pay attention to the reasonable combination of high fire and low fire when stewing. Generally, the soup in the clay pot is boiled over high heat first, and then simmered over low heat.

5 After a pot of soup has been simmering for about 4 to 5 hours, it should be turned over, that is, the pot should be moved to another position to prevent the soup from being dried up because it is close to a high-fire location.