Practice: 300g shrimp head to shrimp line, open back for later use. Prepare coriander, celery, mushrooms and dried squid, soak scallops in water and chop them, and prepare some winter vegetables for later use. Add a cup of rice to the inner pot, add a proper amount of water (the water level in the inner pot is 6), pour a little water into the outer pot, stew for half an hour, and the porridge is cooked. Add scallops to porridge and cook for 5 minutes, then add shredded ginger, mushrooms, winter vegetables and shredded squid and cook for 8 minutes. Add shrimp and cook for 8 minutes, then add coriander and celery, stir well, and sprinkle with salt and pepper.