Delicious shrimp porridge

Overview

Drink porridge in the morning and evening, and it is not difficult to live a long life.

Wash all raw materials, wash the rice twice and soak in water for 20-30 minutes.
Remove the shrimp threads from the prawns, peel off the shells, remove the tails and keep the heads for later use.
Cut the shrimps into 1 cm cubes, add light soy sauce, white pepper, and chicken essence and marinate until set aside.
Mince the ginger, chop the green onion and coriander and set aside for later use. Cut the shiitake mushrooms (2 pcs practical) into small dices or pieces and set aside for later use.
Heat the pot and add two tablespoons of cooking oil. When the oil is 50% hot, add the shrimp heads and slowly fry them into shrimp oil over low heat. Dish out the shrimp oil and set aside. Do not use the shrimp heads.
Add water to the pot. After the water boils, add the soaked rice. Bring it to a boil again, then lower the heat and simmer for 30 minutes (the pot should always be kept boiling) and cook into white porridge.
After the porridge is cooked, turn on medium heat, add the mushrooms and cook for 3-5 minutes.
Add minced ginger, stir well and bring to a boil.
Add the marinated shrimps, stir well and bring to a boil.
Add 1 tablespoon of shrimp oil, stir well and bring to a boil (reserve the remaining shrimp oil for other uses).
Add an appropriate amount of salt, mix well and cook for 3-5 minutes, then add chopped chives and coriander.
Please taste it.