1. Wash the pearl rice and soak for half an hour.
2.
Dried shiitake mushrooms and dried vegetables are diced.
Start the frying pan, fry the diced shiitake mushrooms and preserved vegetables over high heat.
3. Add peanut butter and shacha sauce to boiling water and stir until no particles are formed.
4. Put pearl rice, ginger slices, scallops in a casserole, and pour fish bone soup (water or ribs soup can also be used). Boil on high heat for 25 minutes. Must be kept stirring, anti-stick pan.
5. Boil the porridge until the soup becomes thicker, pour in an appropriate amount of boiling water, and continue stirring until the soup becomes thicker, then add boiling water (adding a small amount of boiling water several times will make the soup thicker, and then add sashimi, as much as possible Soup).
6. Half of the pearl rice is thrown away. (The pearl rice is added to make the soup thicker)
7. Pour in the prepared peanut butter, sand tea sauce, fish sauce, and lard, and stir well.
8. Add sashimi, wait for the color of the fish, add shiitake mushrooms and dried vegetables. Turn off the fire.
9.
Sprinkle with chopped cilantro and chopped green onions. (I forgot to buy the chopped green onions and left them alone.)
Try the saltiness and add salt if it is not salty enough.
Tips:1. Put more pearl rice to make a thick soup. Half of the pearl rice was fished out in the middle.
2. Remember to stir more at the bottom of the pot! Stir more! Stir more!
3. You can put the fried taro chunks according to your preference. It's also delicious!
