How to make large-bone scallops and mushroom porridge

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  1. Soak mushrooms and scallops in boiling water (this speed is faster Quick, I soaked it for half an hour) and then cut the mushrooms into strips.This is what I prepared

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  2. Boil the large bones with cold water, then pour in the water Wash the big bones with cold water and remove the broken bones

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  3.After cleaning, add water and put it back Pressure cooker (just enough water covers the bones, I put 600 ml of water), cover the pot and bring to a boil, then simmer on low heat for fifteen minutes.Then turn off the cold water to exhaust the air

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  4.Exhaust the air, open the lid and put it in for cleaning of fragrant rice.Add another 1000 ml of boiling water.Stir (to prevent the rice from sticking to the pot), then cover the pressure cooker and bring to a boil over high heat.After boiling, let it deflate automatically and then open the lid.(The picture of the pot lid will not be uploaded.The following is the porridge that has been released)

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  5. Add oil to the hot pan, then put the mushrooms into the hot oil pan and stir-fry.Stir-fry until golden brown and add 2 grams of salt.Stir well and turn off the heat

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  6. Fry the scallops with scallop water, shredded ginger and Add the shiitake mushrooms to the porridge over high heat and bring to a boil while stirring to prevent sticking to the pan

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  7. Finally, add two grams of salt, two grams of chicken essence and coriander and turn off the heat.The following is the result