How to make abalone millet porridge

Thick millet, lubricated mushrooms, tender abalone, nothing worse than this ~

The practice of abalone millet porridge?

Processing abalone. Wash the black edge of abalone with a small brush, open the shell with a knife, pick up the abalone meat, remove the internal organs attached to the back and rinse it clean. Add ginger slices to abalone, sprinkle with cooking wine and soak slightly to remove fishy smell.

Appropriate amount of millet, cook porridge with open fire, and then turn to low heat. Two people, about half a bowl of millet? Four bowls of water, because millet porridge needs to be cooked for a long time, so you need to increase the amount of water.

Sliced mushrooms, diced abalone, sliced onions, shredded ginger.

Put oil in the pan, add shallots and ginger, add mushrooms and stir-fry until soft, then add diced abalone, add appropriate amount of oyster sauce and soy sauce, stir-fry for about three or four minutes, then pour them all into millet porridge and stir well.

Continue to cook porridge on low heat, it tastes salty, and add some salt. Until the millet porridge thickens, it's finished ~