2. Wash the vegetables and shred them for later use.

3. Add 2 times of water to the pot to boil, and then pour in the leftovers.

4. Stir until the rice is scattered

5. Shell the fresh shrimp, remove the shrimp line and head, and wash.

6. Add the right amount of salt, carved wine, ginger slices and oil for pickling.

7. Cook for 20 minutes

8. Add vegetables and mix well.

9. Pour in fresh shrimp again

10. Stir well, cover and cook for another 5 minutes.

1 1. Turn off the fire and stew for 5 minutes before eating.