Cooking Steps

1. 

   Step1:Soak the scallops in water in advance. Change the water several times and tear the scallops for use.

2. 

   Step2:Shelled shrimps. Shelled shrimps. Cut in half for use.

3. 

   Step3:The ginger shaves the old skin, cuts the thin silk, and cuts the chicken breast meat into thin strips. Add a little salt, pepper and sesame oil, mix well and marinate for ten minutes.

4. 

   Step4:Soak rice and crushed corn in advance for ten minutes.

5. 

   Step5:Put some water in the pot. Water boil. Pour in the soaked rice. Cook until medium cooked. Pour in the peeled scallops and continue to cook.

6. 

   Step6:When the rice is cooked until it's medium rare, put in the shrimps and marinate the chicken breast.

7. 

   Step7:When the rice porridge is thick, sprinkle it into the chopped lettuce leaves and stir to turn off the fire. Have a taste. It's light and can be eaten with some salt. (like to add some onion seasoning friends. Can also be out of the pot sprinkled with onion. The lettuce leaves I use here don't need scallions.)