Name: Scallop Sandworm Lean Meat Congee
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 10g Dry sandworm; 15g Dried scallops; 50g Lean meat; 170g Rice; 3g ginger; Some Vegetable oil; 1/3 teaspoon Corn flour; 1/2 tsp Soy sauce; Some Refined salt

Ingredients

10g Dry Sandworm
15g Dried Scallops
50g Lean Meat
170g Rice
3g Ginger

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Some Vegetable Oil
1/3 teaspoon Corn Flour
1/2 tsp Soy Sauce

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Some Refined Salt

Scallop Sandworm Lean Meat Congee

1. Prepare the ingredients for porridge

2. After washing the rice two or three times with water, soak in water for half an hour

3. The time to soak the rice can be used to prepare other ingredients: dried sandworms are cut into thin strips with scissors like this

4. Cut all the dry sandworms and set aside

5. Wash the scallops and soak them in warm water

6. Pour the right amount of oil into the pan and heat it up

7. Put the cut dried sandworms in a pan and fry slowly on low heat

8. After about two or three minutes, the sand worms will fry out and become golden brown.

9. Put the fried sandworms in cold water and soak them out, then wash the sand in the sandworms. Pour out the water for the first round of soaking the sandworms.

10. Change the water and continue to soak for 10 minutes (Do not pour out the water this time, save the porridge with the sandworms)

11. Pour out the water in which the scallops are soaked, and crush the scallops with a kitchen knife or fingers

12. Cut lean meat into small cubes

13. Add 1/3 tsp cornstarch and 1/2 tsp soy sauce, stir well and marinate for a while

14. Pour the sand worms and the water soaking the sand worms into the rice

15. Pour scallops

16. Add enough water

17. Cover the pot and bring to a boil

18. After the porridge is opened, open the lid, turn to medium-low heat and continue to simmer. Use a spoon to mix the bottom of the pot a little to avoid muddying the pot

19. Continue to cook until the porridge is cooked and gradually thickened

20. Add the marinated lean meat

21. Add ginger

22. Stir well and continue to cook for 7 or 8 minutes

23. When the porridge is cooked, add some salt to taste

24.

25.

Tips:
1. When frying the sand worms, be sure to have a low fire, so as not to fry the sand worms;
2. Dried sandworm itself has a salty taste, so be careful not to put too much salt when you put it in;
3. When making porridge, stir the bottom of the pot with a spoon from time to time to avoid muddying the pot.