Cooking Steps

1. 

   Step1:Measure out 150g rice in a cup and wash i

2. 

   Step2:Pour rice into the pot and add 6 times the amount of wate

3. 

   Step3:Turn down the heat and cook until the rice soup is slightly thick, then turn off the heat

4. 

   Step4:Wash the west blue flower, remove the floating ash, soak it in the water with salt and baking soda flour, wash it for 10 minutes, cut it into small pieces, blanch it, and put it into the bowl for use

5. 

   Step5:Wash the shrimps and put them in the bow

6. 

   Step6:Add pepper and cooking wine to shrimps and marinate for a whil

7. 

   Step7:Wash the scallops after soaking in water in advanc

8. 

   Step8:Tear the scallops into thin thread

9. 

   Step9:Pour the shredded scallops into the rice porridge, stir well, and cover with the back cove

10. 

    Step10:Clean the carrot, peel it, cut it in half and keep it for later use, cut it into small pieces and put it into a bowl for later us

11. 

    Step11:Clean scallion and ginger, then peel of

12. 

    Step12:Cut the green onion into slices of scallion and ginge

13. 

    Step13:After the pot is heated, put in a proper amount of vegetable oil and heat it, then put in shrimps and stir fry until slightly discolore

14. 

    Step14:Stir fry onion and ginger evenl

15. 

    Step15:Put in the carrot and continue to stir fr

16. 

    Step16:Put in the broccoli, stir fry it evenly, mix the salt sugar, cooking wine, seafood, soy sauce, oil consumption into a small bowl, add a little water, mix it well, and pour the sauce into the pot, stir fry it evenl

17. 

    Step17:Pour the fried porridge ingredients into the rice porridge, stir evenly, boil over high heat, turn to low heat and cook for another 3 minutes

18. 

    Step18:Put it in the bowl and start i