Cooking Steps

1. 

   Step1:The rice is washed and soaked for half an hour. The scallops are cleaned and ready for use. Prepare the shrimps and crabs (the crabs are steamed by me. I can't peel them alive

2. 

   Step2:Put some water in the pot. (it's better to put enough water in one time) boil the water and pour in the soaked rice. Cover the pot and cook for a while.

3. 

   Step3:Use this time. Shred ginger. Clean the crabs and shrimps. I peeled the extra shrimps in the picture separately, because the next step is to use the shrimps to do a very critical step.

4. 

   Step4:Put the oil in the pan, pour in the shrimp head, and fry until golden yellow. At this time, the oil we need to fry the shrimp is ready. Take a clean and anhydrous small bowl and put it out for use.

5. 

   Step5:When the rice is in bloom, pour in the ginger and scallops (I've made a little bit of scallops). Stir well with a spoon. Cover the pan and simmer for about 15 to 20 minutes.

6. 

   Step6:When the congee in the pot is thick, first pour in the crab. Cook for about five minutes, then pour in the shrimp. (because the shrimp will not taste good after cooking for too long, so put it last.) cover the pot and cook for another five minutes over a low heat.

7. 

   Step7:When the porridge is thick, turn off the fire and let it out. Before leaving the pot, taste the salty taste. If it's not salty, add some salt. I use sea crabs and scallops. The salty taste is just right. There's no need to add salt.

8. 

   Step8:Pour in the fried shrimp oil. Sprinkle with scallion. Fried shrimp oil is the soul of this conge

9. 

   Step9:Seafood porridge finishe