1. Put 2 slices of ginger in the pot and bring to a boil, then add the cooking wine.
2. Boil the fresh squid in water for about 30 seconds and quickly remove it (the squid can be slightly chopped).
3. Prepare all other ingredients. Soak the scallops in warm water for about 1 hour in advance.
4. Slice shiitake mushrooms, shred ginger, and chopped green onion.
5. Cut the squid ring into sections with a knife, add cooking wine (2g) and salt (1g).
6. Add a little ginger shreds, grab the flavor together and set aside.
7. Pour oil in a hot pan, add ginger shreds to 30% heat and sauté.
8. Add shiitake mushrooms and drained scallops and sauté until fragrant (leave the scallops soaked in water for a while and add them to the porridge).
9. Add an appropriate amount of water.
10. After boiling, add rice.
11. Stir well, close the lid, turn off the heat and simmer for about 40 minutes.
12. Until the rice grains are soft and rotten, the soup is thick and fragrant.
13. Add the coded squid section.
14. Continue to cook for about 5 minutes, turn off the heat, add salt to taste.
15. Sprinkle with chopped green onion, mix well and serve.
Tips:This recipe uses leftover rice from the previous meal. If there is no ready-made rice, you can directly add rice and water to boil after frying the scallops with shiitake mushrooms, and the following procedures remain the same.
