1
Blanch pork ribs and corn, then set aside. Wash and drain white rice, then pour it into the inner pot and add 8 rice cups of water.
2
Finely chop Chinese cabbage and mix with pork ribs and corn, then add ginger and seasoning
3
Pour 1 cup of water into the outer pot, then place the inner pot and multi-purpose steaming tray.
4
Arrange Boston lobster, crab, shrimp, clams, and Matsu clams on the steaming tray. Turn the function knob to the "Steam" function, cover the cooker, and press the cook switch. Let it cook until the switch pops up and the keep-warm indicator light turns on.
5
Finally, mix the dipping sauce ingredients thoroughly and set aside. Arrange the seafood on a platter, then sprinkle minced celery on top of the congee. It's ready to serve.
