Rice 100g, ribs 150g, 6-8 prawns.

Prepare seasoning:

Appropriate amount of salt, a spoonful of cooking oil and a little white pepper.

Production method:

1, wash the rice; Wash the ribs, chop them into 2 cm square pieces, blanch them with boiling water, rinse off the blood foam with warm water, and remove the water control;

2, shrimp head, shell, leave a little shrimp shell at the tail, draw a knife on the peeled shrimp back with a knife, pick out the shrimp line, rinse it, and drain the water for later use;

3. Put the casserole on the fire, drain the water, rice and ribs, add a spoonful of oil, boil over high fire, and cook for 1.5 hours until the rice soup is thick and the ribs are crisp;

4. When the porridge water is thick, add peeled shrimp and cook for 2-3 minutes until it turns red and curly. Add salt and white pepper and stir well.

Operation tips:

1, the ribs must be scalded first, and then cooked with rice, otherwise the blood in the ribs will make the whole pot of porridge smell fishy;

2. Shrimp must be fresh, and seafood materials such as shellfish and squid can also be added to enrich the taste of porridge;

3. Put a spoonful of oil to make the porridge softer and thicker. You can also soak rice overnight in advance, and then mix it with oil to cook porridge, so that the cooked porridge grains melt and taste better.

4. When drinking porridge, you can also add chopped shallots and chopped parsley according to your personal habits.