Main ingredients: organic rice (appropriate) lobster head (appropriate)

Process: Wash and soak the rice in advance. After the water is boiled, add the rice, stir well to prevent it from sticking to the pot, and then turn off the slow fire and simmer slowly. Wash and cut ginger and shallots in the porridge room and set aside. Clean the remaining lobster heads, and be sure to pick up the dirty things and gills inside the lobster heads. Clean it and chop it into pieces. Boil the water in another pot, put it in the head, tail, shell and front of the lobster, and blanch it with foam. After blanching, fish it out. I've been cooking porridge for 30 minutes. At this time, put in the lobster head, boil and stir evenly, and simmer slowly again. After about 20 minutes, the smell of crayfish has gradually melted into the porridge. Add a spoonful of salt, a teaspoon of pepper noodles and a teaspoon of monosodium glutamate (this one is not put) and mix well. After 2 minutes, add ginger slices, turn on the fire and let the porridge boil. * Sprinkle shallots at last, and a pot of fragrant lobster porridge will be served! Scoop a bowl, it's delicious!