1. Ingredients: 50 grams of rice, half a bag of Chaoshan pickles, 15 scallops, 2 stalks of celery, 20 wild Arctic shrimps, and 1 chive.

2. Rinse the scallops with clean water and soak them in warm water for 2 hours. Do not throw away the soaking water. Soak Chaoshan pickles in light salt water for half an hour, then cut into small pieces. Wash the rice and soak it in water for half an hour. Thaw Arctic shrimp naturally, rinse with water and set aside. Wash the celery and cut into 5 mm long dices.

3. Pour the water in which the scallops were soaked into the pot, then add enough water. After the water boils, cook for 3 minutes. Take out the scallops (do not pour out the water used to cook the scallops), and crush them in a drain. (It tastes more delicious when cooking porridge).

4. Pour the soaked rice into the water used to cook the scallops, cook over medium-low heat for 10 minutes, then add the scallops and Teochew pickles and continue cooking for 10 minutes. Finally add chopped celery and arctic shrimp.