Dried prawn porridge

Overview

In Cantonese diet, porridge occupies an important position. There are many varieties and very particular. It is boiled with strong fire and cooked thoroughly with slow fire, and a special knowledge is formed in the color, aroma and taste. If you like porridge, don’t miss it!

Tags

• staple food
• porridge
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• chenpi
• dried prawns
• edible oil
• ginkgo
• pork bones
• rice
• scallops
• shredded ginger
• chopped green onion
• ginger slices
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare a soup pot, add pork bones, tangerine peels, ginger slices and ginkgo fruits with their shells and skins peeled off, and add half of the pot of cold water

   

2. 2 Turn up the heat to remove the scum, then reduce the heat to low, cover with a lid and simmer for 1 hour

   

3. 3 Wash the dried prawns and scallops and soak them in warm water for 30 minutes. Filter out the water and tear the scallops into pieces and set aside

   

4. 4 After washing the rice, soak it in cold water for 30 minutes, filter the water and set aside

   

5. 5 Prepare a soup pot, remove the ingredients from the cooked bone soup, and then pour the ginger soup into the casserole

   

6. 6 Bring the bone soup to a boil again, add soaked rice and mix well, then add dried shrimps and scallops, bring to a boil and then turn to low heat

   

7. 7 After turning to low heat for ten minutes, add a little cooking oil

   

8. 8 During the simmering process, use a spoon to stir in one direction to prevent the porridge from being mushy

   

9. 9 When the porridge looks thick and thick, add salt, white pepper, shredded ginger and chopped green onion and serve

   

10. 10 A pot of delicious and smooth prawn porridge is ready