Cooking Steps

1. 

   Step1:First, soak the scallops in warm water. In order to remove the smell, add some cooking wine to the water. After half an hour, change to a bowl of water and continue to soak. Tear up the scallops by hand after 2 hours. Don't pour the water out of your hair.

2. 

   Step2:Cut the celery stem into pieces. Cut the celery leaves into small pieces. Soak the dried mushrooms in warm water and cut them into strips. Remember to remove the mushroom stems so as not to affect the taste. Slice the mushrooms

3. 

   Step3:Wash the shrimps and cut them in half. Remove the shrimps' intestines

4. 

   Step4:(because there is no large casserole at home, stainless steel soup pot is used) add 5.5 times of water for cooking in the pot. Add the water for mushrooms and scallops, and a piece of shiyunsheng high soup. Boil the water; add the washed rice. Add scallops after boiling the water; continue to cook until the soup is a little sticky. Add mushrooms and mushrooms. Add some salt; keep stirring when cooking the porridge to prevent the paste bottom; wait until rice Grain slightly like the taste of rice. Add ginger and shrimp. Wait until all the shrimps turn red. Cook for another 5 minutes or so. Stir in a spoonful of Lee Kum Kee soy sauce. Turn off the heat. Add the chopped celery and celery leaves. Sprinkle with white pepper.

5. 

   Step5:Don't put out the porridge. You can use the waste heat of the pot to continue cooking.