1. Prepare a soup pot, add pork bones, tangerine peel, ginger slices and ginkgo with the shell and skin off, and add half of the pot of cold water
2. Turn on high heat to remove the froth, turn to low heat and cover and simmer for 1 hour
3. Wash the dried prawns and scallops and soak them in warm water for 30 minutes, filter out the water, and tear open the scallops for later use
4. Wash the rice and soak in cold water for 30 minutes, filter out the water for later use
5. Prepare a casserole, remove the ingredients from the boiled bone soup, and then pour the soup into the casserole
6. Boil the big bone soup again, add the soaked rice, stir evenly, then add the dried shrimp and scallops, boil and turn to low heat
7. After reducing the heat for ten minutes, add a little cooking oil
8. In the process of simmering, stir with a spoon in one direction to avoid the porridge paste bottom
9. When the porridge is thick and crisp, add some salt, white pepper, shredded ginger and chopped green onion to get out of the pot
10. A pot of delicious and smooth prawn porridge is ready
Tips:The main ingredients are cooked separately from the bottom of the porridge, so that the porridge has a strong, smooth and smooth taste. The rice is made of high-quality new rice with strong stickiness. The porridge is white, smooth and delicious. The ratio of rice to water is generally 1:13. In the process of cooking the porridge to keep enough soup, you can add boiling water. But after adding the rice, it must be done in one go. Do not add water in the middle, otherwise it will affect the taste of the porridge. Put in a little cooking oil about 10 minutes after the simmer, so that the porridge has a brighter color and a fresh and smooth entrance. When choosing the main ingredient, either fresh shrimp or dried shrimp can be used. Subject to personal tastes, habits and ways of purchasing.
