Milk cabbage and seafood porridge

Overview

How to cook Milk cabbage and seafood porridge at home

Wash off the floating dust from the sea rice and grilled shellfish, and soak them together with the sea cucumber for more than half an hour.
Wash and take out.
Wash and dice carrots.
Finely chop onion and ginger.
Wash the milk cabbage.
Cut sea cucumber, milk white and minced meat into knives.
Leave the vegetable leaves alone.
I didn’t eat the porridge I cooked yesterday, so I’ll make it into seafood porridge for nutrition and texture.
Heat the pan with cold oil, add salt to the hot oil.
Add sea cucumbers and stir fry.
Add carrots, dried shrimps, etc.
Add light soy sauce during the stir-frying process.
Fry until the outside of the ingredients is cooked.
Put on the porridge.
Mix well.
Boil the pot for 2 minutes.
Add the vegetable leaves and stir to combine.
Add chicken essence and stir evenly.
Turn on high heat and bring to a boil.
Finished product.