Stone grinding pot side paste

I believe that everyone is very familiar with the pot side, and my family always likes to call the pot side paste. When I was a child, my favorite was a bowl of pot side paste cooked by my mother in the morning, just put some simple ingredients, a little shrimp, a little lean meat shredded, a little seaweed, add a little green onion before the pot, ah, taste, beautiful.

Today I found a pot side shop on the road, and now the pot side has added too much ingredients, flower clams, shrimp, Luohan meat, dried fish, dried scallops and so on. My favorite is still the original taste, I originally wanted to eat the lean meat taste of childhood, asked the boss if there was lean meat, he said that he did not order the least amount of ingredients added to the set menu.

The meal is a Yim, the store uses a wood hot pot, which is a smaller version of the rural cauldron, only to see Yimu scoop a bowl of stone ground rice paste (unformed pot side) that has been prepared long ago, along the side of the pot a circle of homeopathic paste, with the heat of the water in the pot and the heat of the wall edge, the edge of the pot is instantly formed, and then use a shovel to shovel into the pot, add shrimp, clams, dried fish, a little seasoning, celery, starting the pot, a bowl of fragrant pot edge paste came to me, it is indeed my favorite taste.