Your question will mislead people who don't know. Why? Because big shrimps are rarely dried products, the second point of porridge is usually small red dried shrimp meat, commonly known as kai yang, dried rice and other raw materials. There is also a light white dried product called dried shrimp skin. From your question, I can only guess that it is kai yang. Cooking porridge is very common in kai yang.

If it is kai yang, kai yang is generally cooked to make porridge. In the process of making porridge, warm water is added with a little cooking wine or a little ginger and onion juice to soak it. When kai yang absorbs water, it will swell up, and it will be full of flavor. You need some skills when cooking porridge, which is also very professional, but the key point is that the amount of water should be just right, and it is best not to add water in the middle. Secondly, the rice should be soaked for a while before cooking, and the bottom should be stirred to prevent the bottom from boiling when the water is boiling, and then the fire can be heated before the water boils, but it must be changed to a small fire to keep it slightly boiling after the water boils. When the soaked kai yang is too big, you can cut it into smaller pieces, and put it into the same cooking when the porridge is cooked for 8-9%. Generally, porridge cooked in kai yang is salty (the other is not sweet). It is suitable to mix refined salt, monosodium glutamate or other savory condiments at the end of cooking. If you have a good grasp, the porridge is very fragrant and fresh. It has a very strong flavor of kai yang, including kai yang, and it tastes good. Finally, when you put it into a bowl, you can sprinkle some cooked kai yang on the surface to decorate the surface, but of course it should not be too big or too thin. Other ingredients can be added, but I don't feel good. Because porridge is soft, adding too many other things will change the taste and umami taste.