Mushroom and Scallop Porridge

Overview

A bowl of warm porridge in the cold winter is perfect for breakfast or dinner.

The scallops are scallops, soaked in advance for about two hours. Then put the scallops and dried shrimps on a plate, add a little cooking wine, and steam over high heat for 15 minutes to remove the fishy smell.
Wash the rice and add the steamed scallops and dried shrimps. Add 1000ml water to cook porridge.
Shred the mushrooms and carrots and set aside. Chop them as finely as possible.
After the porridge is boiled, add sliced ginger, shredded mushrooms, and shredded carrots, stir evenly, and simmer until it is as thick and thin as you like. Finally, add an appropriate amount of salt.