Wash the rice first, and you can cook it in a casserole if you have enough time. This time it was cooked in a pressure cooker.

The ratio of rice to water: 1: 5

The pressure cooker will burn for about ten minutes, and then turn to low heat.

Stew for another five minutes. Turn off the fire, let cool, exhaust …

After cooling and exhausting, open the pressure cooker, stir with low fire, then put in another pot of cooked seafood, and put in the porridge with water ingredients (three fresh, ginger, celery). Keep stirring, if you think the porridge is too thick, add some hot water …

When it's almost done, add seasoning (salt, salt and pepper powder, monosodium glutamate, I added some oil myself). Stir well and add chopped green onion.

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