How to make seafood porridge

Material

1 bowl of rice 1/2 pound of pork ribs 1/2 ounce of dried scallops 4 ounces of shrimps A few squids 4 ounces of oysters A little chopped celery A little ginger 2 eggs A little salt 1 tsp of pepper A little sesame oil

Seafood porridge recipe

(1) Add 4 cups of water to the pork bones and boil until a thick broth is formed. Add the rice and scallops and simmer over low heat for 30 minutes until the broth becomes thick.

(2) After the porridge is cooked, add shrimp, squid, oysters and other seafood and bring to a boil. Season with seasoning and serve.

(3) Sprinkle some sesame oil and chopped celery before serving.

(4) The ingredients can be added according to personal preference, such as fried dough sticks, preserved eggs and minced pork, to make preserved egg and lean meat porridge.

Material

2 bowls of rice, 80g shrimp, 1 medium shrimp, 120g clams, half a sea bream fillet, 2 chopped celery, a little shredded ginger, 1 tablespoon rice wine, 1 tablespoon salt, 1 teaspoon chicken powder, some white pepper, 3000cc broth, a little rice wine, a little white pepper

Seafood porridge recipe 2

1.Put rice in boiling water and cook for 2 minutes. Rinse with cold water and set aside.

2. Remove the mud intestines from the shrimps, wash and cut the shrimps into small pieces, and blanch them in boiling water separately; soak the clams in cold water with salt; add the marinade to the sea bream fillets, mix well and slice them for later use.

3. Bring the broth to a boil, add the rice from step 1, then simmer for 30 minutes over low heat. Add all the ingredients from step 2 and shredded ginger. When the broth boils again, add the remaining seasonings and add the chopped celery when serving.