1. Scallops are scallops, soak them in advance, about two hours. Then put the scallops and shrimp skins on the plate, add a little cooking wine, and steam for 15 minutes to remove fishy.
2. Wash the rice and add the steamed scallops and shrimp skins. Add 1000ml water to cook the porridge.
3. Shred the mushrooms and carrots for later use, and chop them as thinly as possible.
4. After the porridge is boiled, add sliced ginger, shredded shiitake mushrooms, and shredded carrots, stir evenly and boil until you like the thickness and thinness, and finally add in the right amount of salt.
Tips:1. The soup oozes out when steaming the scallops and shrimp skins. These soups are very fishy and must be discarded and not added to the porridge.
2. Shrimp skin itself has a salty taste, so you don't need to add salt if you have a weak taste. So the last salt can be added according to your own taste.
3. Cut ginger into large slices, just have two or three slices, which is convenient for picking out the porridge after cooking.
