Cooking Steps

1. 

   Step1:1. First, say Gao Tang (the stewed bony stick the day before. After blanching, only add ginger and onion. First, stew the clear soup in a pressure cooker for 15 minutes, then take it out.) 2. On the next day, the ratio of rice to jiangmi is 2:1; then add more water. It's half more than usual to cook porridge. Add some high soup. (this porridge soup is very important. It will not affect the taste.) because of the personal taste, I added about two tablespoons. Open fire and boil for a minute. Stir well and turn off the fire. 3. If you are in a hurry, you can cook until the rice is boiled. I boil it at noon and turn off the heat to soak it. At night, the rice is basically soft and rotten. (if you like kungfu, you don't need to turn off the fire until it's cooked. If you like it, you can soak it like me.) 4. Cut the head and tail of the shrimp. Open the back and remove the shrimp line. Blanch the mushroom and diced. 5. When cooking in the evening, the rice has already blossomed. First put the fried diced mushrooms and corn grains into the porridge pot and cook over low heat. Make sure to stir them, or they will paste the pot. 6. Cook the clams over another heat. Turn off the heat and put the shrimp in the water to boil the clams. 7. Chop the rape and put it with the clean clam meat. 8. Turn off the fire for 2 minutes when the porridge is boiling. After the fish slices and shrimps are put in the porridge, fire. After the fish slices and shrimps are cooked, put salt and pepper to taste. 9. Finally, stir the clam meat and rape for several times and turn off the fire. 10. Sprinkle olive, black sesame and chive to taste.