Pork blood and scallop porridge

Ingredients

• Rice 125g
• Pig blood 500g
• Scallops 20g
• Chopped green onion 4 grams
• Pepper 1 teaspoon
• Oil 1 teaspoon
• Salt 2 teaspoons

Steps

1. Wash and drain the rice

2. Cut the pig blood into small pieces

3. Soak in water for a while

4. Rinse the scallops

5. Add enough water to the washed rice

6.Then add the scallops in sequence

7. Edible oil

8. Fine salt

9. Stir evenly

10. The rice cooker starts the regular porridge cooking mode, which takes about 30 minutes.

11. After cooking, take it out and add the drained pig blood

12. Pepper.

13. Stir evenly.

14. Continue to put the rice cooker into the rice cooker, select the juice collection function, and then bring the ingredients in the pot to a boil.

15. Take it out and put it into a bowl, sprinkle with a little chopped green onion~

16. Finished product picture~

Tips

1. Due to the high iron content of pig blood, excessive consumption can cause iron poisoning and affect the absorption of other minerals. Therefore, unless there are special needs, it should only be consumed once a week. It is best not to exceed 2 times.