Rinse the oysters thoroughly and drain well.

Rinse the rice to remove any dust, then cook it with water for about 1 hour, stirring occasionally to prevent sticking or burning at the bottom.

After about 50 minutes of cooking, add the velvet antler mushrooms and cook for another 10 minutes. In a separate pan, heat some oil and sauté the chopped green onion bulbs until fragrant. Add the oysters and quickly stir-fry with ginger, pepper, and salt. Then add the sautéed oysters to the porridge and season to taste.