Japonica rice100g, squid (fresh)100g, and pork tripe 300g.

Accessories: 25g of scallop, 50g of pigskin, 50g of indica rice flour (rice flour) and 50g of peanuts (raw).

Seasoning: salt 2g, monosodium glutamate 1g, onion 3g, ginger 3g, soy sauce 5g, lard 5g and alkali 3g.

1. scallops are deboned, soaked in warm water and scattered;

2. Soak squid in alkaline water, rinse thoroughly, cut into filaments, and blanch in boiling water;

3. Soak the pigskin in cold water, rinse it, cut it into shreds, and blanch it in a boiling water pot;

4. Wash the pork belly;

5. Cut the roast duck into small pieces.

6. Remove the clothes from the peanuts, roll them into boiling water, take them out and dry them;

7. Put in a slow-boiling oil pan, fry until golden brown, and take out and drain the oil;

8. Rice noodles are fried with boiling;

9. Wash the japonica rice, soak it in cold water for half an hour, then take it out and drain it;

10, add a proper amount of cold water to the pot and boil it with high fire first;

1 1. Add japonica rice, scallop and pork tripe, bring to a boil, cook slowly until porridge is finished, and season with salt and monosodium glutamate;

12, the rest of the ingredients into a large bowl, rushed into the porridge, then add lard, soy sauce, ginger (shredded) and mix well.