Seafood porridge

Overview

How to cook Seafood porridge at home

Peel the fresh shrimps, remove the gluten, wash them, and drain them with kitchen paper.
Tear the crab fillet into long strips suitable for your mouth.
Wash the shallots, remove the roots and cut into small sections; peel, wash and mince the ginger; beat the eggs into egg liquid.
Today I used the leftover rice from lunch to make thicker porridge.
Add shrimp, crab meat and ginger to the cooked porridge, continue to cook over low heat, and season with salt.
Then slowly pour in the egg liquid, and finally turn off the heat and sprinkle with chopped green onion.