1. Wash the green onions, ginger, commensalus comatus, scallops, and ribs, cut the green onions into chopped green onions, slice ginger, cut the comatus comatus into small diamonds, soak the rice and dried oysters in clean water for half an hour in advance, boil the ribs in cold water and remove the blood. Rinse with warm water for use
2. Put the ribs in a casserole, add ginger slices, add 2 liters of water, boil on high heat and turn to low heat for 20 minutes
3. Add the rice soaked in advance and stir gently to prevent sticking to the pan
4. Add soaked dried oysters
5. Add Coprinus comatus
6. Add mixed vegetables, stir, cover, simmer for about 25 minutes
7. Finally add scallops, salt, chicken essence, and seasoning
8. Finally, add chopped green onion, drizzle with sesame oil, and it will be out of the pan
Tips:The scallops must be put in the end, so as not to cook for too long to affect the taste. Friends who don’t like coprinus comatus can also use shiitake mushrooms. The shiitake mushrooms should be soaked in advance.
