Pearl rice 100g pork chop (with crisp bones) 200g.

Portunus 200g river shrimp100g

condiments

2 shallots, appropriate amount of low sodium salt.

4 drops of scallop 1 teaspoon of sesame oil.

20g ginger, cooking wine 1 spoon.

Steps of Pork Ribs and Seafood Porridge

1. Chop the pork chop into small pieces and rinse it with clear water for 3 times. Shrimp must be removed from the river, and the swimming crab should be washed with water for 3 times.

2. Put the water into the pot and heat it. When the water is not boiling, blanch the ribs to remove blood foam, and then rinse the ribs with water.

3. Bring the pot to a boil, and put the swimming crab into the fire to cook for 5 minutes. Pick up clean water to wash crabs and cut them into pieces for later use. Pearl rice, wash it for later use. Cut shallots into chopped green onions for later use.

4. Wash the pot, add appropriate amount of water, add ribs, pour cooking wine, Jiang Mo, and cook with ribs.

After 5.40 minutes, stir in pearl rice to avoid sticking to the bottom of the pot. After boiling, turn on low heat, cover and cook for 20 minutes, stirring every 5 minutes.

6. When the porridge is half thick, add crab pieces and cook for 5 minutes, then add river shrimp and cook for 3 minutes, then add salt and scallops, sprinkle with chopped green onion and drop 4 drops of sesame oil.