rice

fresh shrimps

condiments

verdant

pepper

sesame oil

chicken essence

salt

step

1. After washing the shrimp, remove the whiskers and thorns from the head, take out the shrimp brain, and then cut the shrimp into two sides with a knife from behind. Marinate with salt, pepper and a little cooking wine. (This step is best handled when the porridge is almost cooked to keep the shrimp fresh, sweet and refreshing to the greatest extent. ) Chop onions and parsley.

2. After washing the rice, add a proper amount of water (enough at a time), add a few slices of ginger, and cook until the rice grains bloom (the degree of porridge can be controlled according to the taste). Then turn on the fire, put the salted shrimp into the porridge, and add salt and a little chicken essence (stir with a spoon after the shrimp enters the pot to avoid sticking to the pot).

3. When the shrimp turns from green to red, pour in a teaspoon of sesame oil (preferably sesame oil, but the amount must not be too much, because sesame oil is heavy and can refresh the mind, and putting too much will cover up the delicate flavor of the shrimp). Put chopped green onion and coriander into porridge and stir well to turn off the heat.