Southern Fujian salty porridge

In southern Fujian, in addition to fragrant salty rice, there is also salty porridge on an equal footing, which is also deeply loved by everyone. Haogan porridge in Xiamen, duck porridge in Quanzhou, etc., These all belong to the salty porridge in southern Fujian, which is also called salty porridge. In southern Fujian, especially in the Shishi area, there are many meals of porridge a day, but two meals of dry rice are relatively rare.
Salted porridge is also similar to salty dry rice. The ingredients can be matched according to one's preferences. However, the difference is that most of the ingredients of salty dry rice are dry goods, while most of the salty porridge uses fresh raw ingredients.

Recipe Recommendations

rice 300 grams
ribs a little
shrimp a little
tofu halves
dried mushrooms few
green vegetables few
dried oysters few
scallops few
onion a
salt a little
soy sauce a little
chicken essence a little

fish-flavored
cook
an hour
simple

Steps for Southern Fujian salty porridge

Wash the rice and soak it for half an hour.

Clean the ribs and shrimp.

Wash and soak the scallops, dried oysters, and mushrooms respectively.

Put water into the pan, add ginger slices, bring to a boil, add ribs and blanch off the blood.

Remove and wash.

After blanch the shrimps, remove the shells and take the shrimps.

Pour tofu into oil pan and fry until golden brown on both sides.

Put the ribs into the pan and add appropriate amount of water and cook for half an hour.

When the pork ribs soup turns white, add the soaked rice, mushrooms, and scallops, stir well, and add salt and soy sauce.

Cover and continue cooking.

Cook until the porridge is thick and the rice grains are crisp, add tofu and shrimp and cook for a few more minutes.

Add the green vegetables before taking out the pan, add the chicken essence and red onion oil.

Serve and serve.