Twenty shrimps

Winter vegetables? of appropriate amount

Hymie? of appropriate amount

Ginger? a piece

Appropriate amount of pepper

Salt? of appropriate amount

Soak rice for half an hour after washing; Dried seaweed is soaked in warm water; Fry the shrimps, remove the whiskers and guns, and then cut them in half, without cutting the tail. Don't use the shrimp brain in the shrimp head, so that the cooked porridge won't be turbid.

2 Add enough water to the casserole at one time and boil it before adding rice to the pot. Stir with a spoon when it boils. Don't add water during the construction of porridge. If it is found to be too thick, fish out some rice grains as soon as possible.

3 Keep boiling for about ten minutes. At this time, the rice grains have already shown signs of bursting. Add dried seaweed and winter vegetables and cook slightly to make the porridge have a bottom taste.

4 Add shredded ginger and shrimp, continue to cook for four or five minutes, and season with salt and pepper before taking out. Because winter vegetables are salty, there is too much salt.