1.

Wash rice and soak it in clear water for 20 minutes. Soak mushrooms and squid until soft, then shred them. Stir-fry mushrooms with oil, shred ginger, and wash scallops with clear water.

2.

Put the soaked rice in the bottom of the pot, spread the mushrooms, squid, scallops and shredded ginger on the rice, then put the steaming slices on it and start steaming the vegetables.

3.

Wash and drain the buds after spitting sand, and put them on the steaming list for up to 3 minutes.

4.

Cut the shrimps into sections, wash and drain them, and put them on the steaming list for up to 4 minutes.

5.

Clean the fresh grouper by descaling and eviscerating, separate the fish from the fish bones, brush the fish fillets with a thickness of 2 cm, insert the thin ginger slices with the same size, put them on the bamboo mat, and steam them with the bamboo mat for up to 3 minutes.

6.

Wash and drain abalone and shellfish, wash and peel loofah, cut into 3cm round sections, put in steamed slices and steam for up to 3 minutes.

7.

Wash the crab shell, chop the crab meat and put it back. Put the meatballs in the middle and steam them on the steaming list for 6 minutes at most.

8.

Wash the millet mussel and divide it into two parts, soak the vermicelli until soft, cut it short and spread it on the millet mussel, stir-fry the garlic until it is half done, add a little salt and soy sauce to taste, let it cool and pour it on the vermicelli, and steam it in a steamer for 4 minutes.

9.

Wash and drain the soaked dried auricularia auricula, mix in a little cooking oil, put it on the steaming sheet together with the meatballs, and steam for up to 4 minutes.

10.

Wash and drain the cabbage, brush with a little cooking oil and steam in a steamer for 5 minutes.

1 1.

Uncover the steamed slices, add a little chopped green onion, parsley, celery, winter vegetables and a little fried garlic at the bottom of the porridge and mix well.

12.

A pot of delicious steam health porridge appeared.