Materials: a large lobster (will not slaughter, buy the fish master to help slaughter, add ice to freeze and take home), ginger 1 large piece of shredded, chopped green onion 2 tablespoons, 1 bowl of northeastern pearl rice, oil, salt to taste, 1 egg white, a little pepper

How to do it:

1, the lobster is removed, with a knife, pick out the meat, cut into pieces, add 1 egg white, 1 teaspoon of salt, pepper and a little bit of cornstarch marinade to taste; lobster feet cut pieces, lobster head microwave cooking on high heat for 3 minutes, and then inside the golden shrimp paste with a small teaspoon scooped out and pounded a few times; shrimp head and shrimp body of the shells to keep aside;

2, Northeast pearl rice washed, 1 tablespoon of oil, 1 teaspoon of salt, stirring evenly flavored;

3, the soup pot with a tablespoon of oil, add shredded ginger and a little burst, and then put the head of the shrimp shrimp body shells into stir-fry (note: the shells are not the only thing to be fried), but also the head of the shrimp. shells into the stir-fry (note that the fire is not too large, medium fire slightly larger on it) for a moment, while hot, add a lot of water, boil, and then add the marinated rice, open the lid to maintain a high fire to cook porridge for 20-30 minutes, and then turn to a small fire to cook for 1.5 hours, when the porridge is already soft and savory, white color such as milk;

4, turn to a high fire to boil, under the lobster meat, lobster feet, shrimp paste, a see the boiling immediately! Congee pot away from the fire position, sprinkled with chopped green onions, the residual heat of the congee will make the material all cooked;

5, taste the congee, if you think it is too light you can then add a little salt.

This cooked lobster congee, shrimp meat tender, shrimp paste fragrant, and porridge water is soft and full of lobster flavor, thick and moderate. The color is red, white, yellow and green, appetizing!