The first practice, prepare ingredients abalone, ginger, scallions, chicken, enoki mushrooms, celery, mushrooms and millet, prepare some marinades, such as monosodium glutamate pepper and sesame oil and so on. After cleaning the abalone, put it into the water to soak for a period of time, if you are in a hurry, it is best to soak it a day in advance, it will be more convenient for the next day's use, and it will also be cleaner, then add a small amount of ingredients. Then add the water, use high heat to boil, add the abalone into it, after boiling, you can change to a small fire to simmer. After boiling for about two hours, the abalone has been completely softened, you can turn off the fire, continue to soak for a while, and then take out the fish, cut into small slices to spare.

Then clean all the materials, cut the chicken into slices, cut the enoki mushrooms into small segments, and then slice the mushrooms into wonderful minced spare. After the rice is cleaned, add the right amount of water, pour it into the pot, and then first use high heat to boil, and then adjust to a small fire to simmer for a while. At this time, you can add the chicken and abalone slices, continue to boil about thirty minutes, and then add the mushrooms and celery, use the seasoning to stir, turn off the fire and use a small fire to simmer, about an hour is done. This way out of the abalone mushroom chicken congee is very nutritious, but also very delicious, you can enjoy a different taste.

The second way to do this is to prepare dried abalone, ginger, scallions and rice. The dried abalone in advance to use warm water to soak, may be longer, need more than twenty hours of time to soak, and then clean, remove the surface of the ash soil. Then the dried abalone chopped, chopped into the size of corn kernels, the use of a kitchen knife to beat the ginger, and then the rice clean spare.

Pour the rice into the pot, and then add a small amount of broth, cover the lid, use high heat to boil for about ten minutes, until the inside is almost bubbling, you can open the lid, and then the chopped abalone and ginger into which, this time you need to use a small fire to slowly simmer, and so on, until the small rice grains stretch, turn off the fire, open the lid to continue to simmer for fifteen minutes, and then use high heat, and then use the lid to continue to simmer for fifteen minutes, and then use high heat, and then use the lid to continue to simmer, and then use the lid to simmer, and then use the lid to simmer for fifteen minutes. Then use high heat, the rice grains boiled to the sticky state. When the porridge is completely cooked, you can add salt and scallions, you can eat. Pay attention to do, the fire and water should be controlled, if the fire is too big, it will lead to the porridge is very sticky, and may even lead to the situation of sticky pot and paste pot, the water will be very little. So water and fire need to match to make a very suitable porridge.