1, first rice, put into a casserole, add water and cook on low heat. If there is no casserole with ordinary iron pot, aluminum pot can also be replaced. Water can not add too little, to diffuse over the pot of six or seven tenths of the prevail.

2. Put the pork filling into the pot and skim off the foam when the pot opens. Try to use leaner pork.

3. Wash the shrimp and add them to the pot, then cut the mushrooms into 3-mm cubes and chop the fungus into pieces.

4. Then cut the carrots into 3mm cubes and add them to the pot. The carrots should be smaller and tender, with no hard core in the center.

5. After 15 minutes, cut the smoked dried pork into 3mm cubes as well and add them to the pot. After another 10 minutes, cut the green bamboo shoots into 3-millimeter cubes and add them to the pan.

6. During this time, the porridge should be stirred frequently to avoid sticking to the pot. Depending on its condition, you can also add more water (because the congee will become very thick after putting so many things in it, of course if you like thicker congee).

7, 30 minutes later, add a little fine salt can be out of the pot.