In the cold winter, come to a bowl of hot abalone scallops.
Amoy rice, soak for 30 minutes.
Wash the scallops.
The small abalone is washed and diced, and together with the scallops, the wine and pepper are marinated for 30 minutes.
Cabbage or a variety of favorite greens are washed and chopped.
Pour the rice into the pot, put a proper amount of water, and order 2-3 drops of cooking oil. After the fire is boiled, add the abalone and dried scallops and turn to the porridge. The time is determined by the amount of porridge, which is based on the sticky and flowering of rice. In the middle of the porridge, use a spoon to stir the bottom of the pot several times to avoid drying the bottom of the pot.
Pour in the end of the vegetable for a minute, add salt and sesame oil to turn off the pot.