1. A cup of fragrant rice is rinsed and soaked in water for 30 minutes
2. Rinse the fresh sea oysters under running water; pry open the sea oysters, cut off the sea oyster meat with a knife, and set aside
3. Shred the green onion and ginger, wash off the floating ash first, and then soak it in water for a while
4. Put enough water in the casserole, add the fragrant rice after the water is boiled
5. Pour the sea rice and the water used to soak the sea rice into a casserole. Bring to a boil on high heat and cook slowly on low heat; stir several times with a spoon in the middle to avoid sticking to the bottom
6. After cooking for 30 minutes, add sea oyster meat and scallop sticks and cook for 10 minutes on low heat
7. Add shredded ginger and chopped green onion, bring to a boil, add appropriate amount of salt and white pepper to taste
8. Bring to a boil again, the rice oil has floated on the surface and can be eaten
Tips:The sea rice plays the role of freshness. The water soaked in the sea rice is put into the porridge and cooked, and the sea oyster meat is put in the last.
