1, materials: fresh shrimp 300g, dried cuttlefish 1, japonica rice 100g, shiitake mushroom 50g, a little winter bamboo shoots.

2. Shrimp is shelled, sanded, washed and drained. Boneless cuttlefish, washed and cut into filaments. Mushrooms and winter bamboo shoots are also cut into filaments respectively.

3. Put water, cuttlefish and cooking wine in the casserole and cook until the fish is rotten. Then add japonica rice, mushrooms, winter bamboo shoots and shrimps to cook porridge, and add salt, monosodium glutamate and pepper to taste after the porridge is cooked.