2, the cooked rice in the ratio of 1:2 add cold water, into the rice cooker pot to cook into thin rice.
3, the shrimp head, cut the back of the shrimp with a knife to remove the shrimp line, the head of the shrimp do not throw, keep a spare.
4, clean up the shrimp plate, pour the wine, add green onions and ginger marinade 5-10 minutes.
5, with kitchen paper towels to absorb the moisture of the shrimp head, into the frying pan on low heat until the oil is golden brown, fish out and drain shrimp oil.
6, thin rice into the ginger and marinated shrimp, two tablespoons of shrimp head oil, moderate salt and pepper, mix well and cook until shrimp cooked.
7, chop the celery, add it to the pot when the shrimp is cooked, wait 2-3 minutes to get out of the pot.