1. Soak the scallops in advance, tear them into silk, tear off the peritoneum and slice the cuttlefish, wash the crabs, lift the lid, remove the gills, and remove the abdominal segments for later use.
2. Indica rice and glutinous rice are soaked in water for 3 hours in a ratio of 3:1, and a little salt and sesame oil are added to the water. Wash the shrimp, remove the shrimp thread, and leave the head and shell for later use.
3. Add some sesame oil and a little lard to the salad oil, then add minced garlic and sauté fragrant, add shrimp heads and shrimp shells and stir fry for a fragrant flavor
4. Add hot water, a spoonful of white wine, 1 gram of salt and cook for about 10 minutes to make a broth, and then remove the shrimp shells with a strainer.
5. Add the pre-soaked rice and scallops to the soup. 
6. Cover the pot and boil it over high heat until it boils, then boil it over a low heat for about 45 minutes to pour thick. If it is too dry, add a bowl of water, and then boil it over a low heat. 
7. Add the split crab, fresh shrimp, and konjac to the porridge and simmer for about 8 minutes until cooked. 
8. Sprinkle in shredded ginger, chopped green onion, celery diced, add a little pepper and serve.
9. There are side dishes for porridge. I like old fried dough sticks and peanuts. A small pickled cucumber and lettuce are enough.
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