Scallops, shrimps and vegetable porridge

Overview

How to cook Scallops, shrimps and vegetable porridge at home

First soak the scallops for three hours, then shred them by hand and set aside.
After peeling and cleaning the red shrimp, cut the shrimp into sections and set aside.
Prepare sweet corn kernels and diced carrots.
Heat oil in a pan, add minced garlic, minced ginger, and scallions until fragrant.
Add scallops and shrimps and stir-fry.
Pour in appropriate amount of cooking wine.
Add corn kernels and carrots and stir-fry until cooked.
Put one-third of the scallops, shrimps, corn, and carrots into the clay pot.
Add the glutinous rice porridge cooked half an hour in advance to the bowl and mix well.
Add appropriate amount of salt to taste and continue to simmer over low heat until the porridge becomes thick.
Sprinkle with chopped green onion, stir and serve.