Slippery pot is a very vivid noun, its approach is to adjust the sticky rice into a thick paste, with a spoon to pick up the hot soup that slips down the wall of the pot to boil, this method is made, the taste is tough and crisp, soft and not sticky, refreshing and tender. Eat more without getting tired, the taste is great.
The traditional Hakka snacks of the pot are also the delicious meals that improved the food in the old days, but they can't be eaten every day! The Hakka people call it slippery pot paste, and the Fujian area is called pot side paste.
To prepare the pot pot:
Sticky rice flour is mixed with water to make rice milk without flour particles. In the old days, the rice was soaked in water for 2 hours, washed and fished out, and the water was added and ground into a thick paste. Such a pulp is made with a better taste, fine and tough.
The ingredients are mainly on the rice milk, and the ingredients can be added according to personal taste with chicken soup, pork soup, seafood soup, as long as you want to eat.
Cook the soup under the pot, scoop the rice milk on the top of the pot, and when the rice milk on the side of the pot is cooked and rolled, use the spatula to carefully shovel down the condensed pieces.
Seasoning soups, main ingredients for personal taste can choose meat or seafood, toppings shallots, oil, salt (with roast meat, fritters are also a good choice).