Cooking Steps

1. 

   Step1:Soak the dried abalone a few days in advance. Chop onion and ginger and set aside. White rice porridge (a little more water, because it takes a long time to cook. No water in the middle).

2. 

   Step2:Soak scallops in white wine. Then add chopped scallion and ginger. Boil over high heat. Turn to low heat and cook for 10 minutes. (a troublesome friend can use boiled water directly. That's good.

3. 

   Step3:Shredded abalone, white wine, scallion and ginger for standb

4. 

   Step4:Put oil in the pot. Heat the oil. Stir fry the abalone. Stir fry for a while, add less soy sauce and continue to stir fry. Then add chicken sauce. Stir evenly, add water. After boiling, turn to low heat and simmer.

5. 

   Step5:Put the dried scallops, together with the wine and chopped ginger, into the porridge pot. Close the lid. Turn down the heat. Cook the porridge slowly. If you have chicken soup or bone soup, you'd better add some. I don't have any. So I didn't add any.

6. 

   Step6:Put the shredded abalone, which has been cooked for a while, into the porridge pot together with the soup. Stir well. Continue to cook the porridge on a low heat.

7. 

   Step7:The time to continue cooking porridge is purely based on personal preference. I prefer the long-term rotten porridge. So I cooked porridge for over an hour. It's soft. Each one is rotten. It's almost mushy. If you don't like the soft and rotten one, put in the abalone and cook it for another half an hour.