2. Step 1: Wash the eel bone and chop it into small pieces.
3. Step 2: Wash the dried scallops and set aside.
4. Step 3: Wash and chop celery, shred ginger.
5. Step 4: Boil water in a pot, add the eel bones when the water boils, blanch for 3 minutes, then fish out and rinse off the foam.
6. Step 5: Rice is washed and soaked in water for about half an hour. Put the rice into a pot, add the right amount of water, bring to a boil over high heat, and turn down the heat to cook for 30 minutes.
7. Step 6: Then add dried scallop and eel bone in turn.
8. Step 7: Simmer until the rice porridge is thick and the ingredients are cooked, season with salt and celery.
9. Step 8: Cook a little more to serve in a bowl.