Rice 60g white crab 1.

4 shrimps and 5 clams.

50 grams of ribs and 4 mushrooms.

condiments

A little mung bean and a little corn.

Celery and ginger 1.

2 cloves of garlic

Steps of seafood sparerib casserole porridge

1. Wash the rice and soak it in the refrigerator for one night. Take it out and put it in a casserole to cook porridge. The ratio of rice to water is about 1: 10.

2. Boil hot water in the pot, add a little cooking wine and ginger slices, and blanch the ribs to remove blood. Take it out and put it in a pressure cooker. Add two bowls of cooked sparerib soup.

3. The time for cooking porridge and stewing ribs soup can handle the ingredients. Only the crab shell and two big feet are fatter, and the rest are peeled off.

4. Shred ginger, sliced garlic, diced onion, sliced soaked mushrooms, cut off shrimp feet and whiskers, cut off shrimp lines on the back, and soak clams in water to remove sediment.

5. Pour the oil into the pot, first add the shrimps and fry the shrimps oil.

6. Stir-fry red shrimp oil, add shrimps, clams, crab meat, mushrooms, salt, sugar and cooking wine, pour in the cooked sparerib soup and simmer for ten minutes.

7. Pour the cooked seafood sparerib soup into the casserole and mix well with the rice porridge.

8. Add green beans and corn kernels, cover the pot and simmer for the last ten minutes.

9. Add celery, a little chicken essence and white pepper to taste before cooking.

10. Bring the whole pot up ~ ~ ~

1 1. Wow, my eyebrows are fresh after eating.