Seafood Dried Taro Porridge
1.
Prepare the ingredients
2.
(Dried razor clams, scallops, shiitake mushrooms), cut into pieces, mince and set aside
3.
The ginger and garlic are ready to be cooked
4.
Heat oil in a pot, just add ginger and garlic, then add pork belly and stir fragrant
5.
Then pour in the shiitake mushrooms, carrots, scallops, and dried razor clams and stir fry. Add salt and light soy sauce
6.
Finally, pour in the taro chunks and stir fry
7.
Prepare a pressure cooker, clean the rice, put the fried ingredients into the pressure cooker, and then add water, if you want to cook the porridge, you need more
8.
Heat the pressure cooker for 15 minutes. Turn off the heat and wait until you are out of breath before opening the lid
9.
Finally, add the five-flavored vegetables and chicken bouillon, stir well and it can be out of the pot.
Tips:
1. Taro is an alkaline food and can be steamed or cooked, but must be thoroughly steamed or cooked
2. Taro contains a variety of trace elements, which can enhance the body's immune function
3. When cutting the taro skin, use a plastic bag or cloth to protect your hands, otherwise your hands will be itchy
4. When cutting the taro, cut it into larger pieces, otherwise it will be easy to rot when it is cooked.
