Ingredients: 1 cup of white rice, 1 Hualien taro (about 400g), 10 fresh shrimps, 10 scallops, appropriate amount of dried shrimps, 1/3 carrot, 2 green onions, 100g pork shreds, 1 celery, 3 shiitake mushrooms

, appropriate amount of white pepper, appropriate amount of salt Method 1. Soak and shred the mushrooms, peel the shrimps, shred the carrots, cut the green onions into chopped green onions, separate the white and green green onions, and mince the celery.

2. Wash the rice, cut the taro into large pieces, put 6-7 cups of water in the pot, bring to a boil over high heat and then turn to medium-low heat.

3. Heat the oil in a pan, add shiitake mushrooms, dried shrimps, pork shreds, and scallions in order and stir-fry until fragrant. Pour into the porridge pot, add shredded carrots and simmer together.

4. When the soup thickens, add shelled shrimps, cook scallops, add green onions and minced celery, add white pepper and salt to taste.