Cooking Steps

1. 

   Step1:Wash the rice. Leave some water. Mix in 1 / 4 teaspoon salt and mix well. After 40 minutes, the rice is full.

2. 

   Step2:1. Clean the dried seafood, such as dried scallops, and put them into a small bowl. First pour in water to soak up the fishy smell. Then pour in the cooking wine that just hasn't passed the seafood. Mix well. 2. Put the small bowl into the steamer. Steam over high heat and steam over medium heat for 20 minutes, then take it out. (if it's fresh seafood, wash it directly and pour in some cooking wine for standby

3. 

   Step3:1. Wash the mushrooms and put them into the basin. Pour in water and soak in salt. 2. Soak and dice.

4. 

   Step4:1. Add the full rice into the water fire with the quantity of rice 5 times. 2. Put in some baking soda, ginger slices and dried seafood after boiling. Pour in the cooking wine used for seafood brewing. Open the lid and cook for 20 minutes.

5. 

   Step5:20 minutes later, when the porridge starts to blossom and thicken, add fresh seafood, diced mushrooms, salt, white pepper and sesame oil.

6. 

   Step6:Stir well with a spoon. Cover the pot. Turn to medium low heat and cook for another 20 minutes. Remember to sprinkle laver powder when eating