How to make seafood celery porridge in old pot

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make the traditional seafood celery porridge.

1.121 Wash the scallops and add a little water and Shaoxing wine.

2.212 Wash and soak the rice for two hours.

3.1 Chop the celery into small pieces and set aside.

4.2 Microwave the scallops on high heat for 1 minute.

5.1 Bring water to a boil in a clay pot and add the soaked rice.

6.2 Let the diced scallops dry for a while and shred them into strips for later use.

7. Pour in the soaked bean curd sheets.

8. Once the pot boils, keep it boiling.

9. Add the dried abalone slices after cooking the porridge for half an hour.

10. Then add shredded scallops and shredded ginger and cook for 1 hour.

11. After the porridge is cooked, add a few drops of Shaoxing wine to remove the fishy smell.

12. Sprinkle a little salt to season.

13. Then sprinkle a little pepper and mix well.

14. Add appropriate amount of chicken powder into the pot to enhance the flavor.

15. Then pour in the cleaned shrimp meat and mix well.

16. Finally, add the chopped celery, turn off the heat and mix well.

17. Sprinkle a little scallion oil into the porridge, then cover it with a lid and serve it in a clay pot. This will keep it warm for half an hour. If you use a thick clay pot, it will remain hot for an hour.

18. When eating, serve the food in small bowls.

You can’t miss the recipe for today’s traditional seafood and celery porridge, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.