1. Prepare the ingredients, soak the rice in water for later use; boil crabs, scallops, dried shrimps, winter melon, rice and other cold water in a pot, then cook on high heat.
2. After boiling, turn to low heat, add corn kernels and shiitake mushrooms, and boil on low heat. At this time, use a spoon to slowly roll the seafood porridge to prevent the rice from sticking to the bottom of the pot. Put ginger and small chili rings (the chili is not put too early to avoid the more spicy the porridge and soup); then add the oil, salt, and fish sauce;
3. During the period, if there is too little water and the porridge is a bit sticky, add some water, so that more soup will be more delicious and not sticky. Finally, turn off the heat and sprinkle with chopped green onion, coriander, and pepper.
Tips:Use a casserole to boil on high heat first, then turn to low heat. When the rice grains bloom, use a spoon to slowly roll over the seafood porridge in the casserole to prevent the rice grains from sticking to the bottom of the pot.
