1. Main ingredients: 160g taro, appropriate amount of rice.

2. Seasoning: appropriate amount of blended oil.

3. Wash the japonica rice and soak it for about 2 hours.

4. Wash and peel the taro.

5. Cut off the head and tail, and then cut into pieces.

6. Wash the casserole and pour the soaked rice and water into the casserole.

7. Add taro.

8. If the water is not enough, add enough water at one time.

9. Cover the pot and bring to a boil over high heat.

10. Add washed dried shrimps.

11. Use a pair of chopstick holders to place on the edge of the pot, and then put the lid on so that it will not overflow when cooking.

12. Boil the porridge over high heat, stirring occasionally until the porridge becomes thick.

13. Add appropriate amount of seafood powder, mix well and turn off the heat.

14. Wash the green onions and cut into cubes.

15. Heat the oil pan and add the green onions.

16. Turn to low heat and stir evenly. Turn off the heat immediately if you see a slight change in color.

17. Using the residual heat of the pot, it will become brown-black evenly and will not burn.

18. Put the scallion oil into the porridge.

19. Mix well and serve.