Casserole with Mushroom and Shrimp Porridge

Overview

How to cook Casserole with Mushroom and Shrimp Porridge at home

While the porridge is cooking, remove the heads and deveins from the shrimps. I cut the shrimps in half and then cut them in half to make it easier to marinate. If I can't handle the dews well, I have to check again. Add salt, light soy sauce, shredded ginger and a few drops of oil to marinate. When the coriander is out of the pot, add
When cooking the porridge, add a few drops of oil, shredded ginger and three or four dried shiitake mushrooms cut into strips. I think the dried shiitake mushrooms have a stronger flavor than the fresh ones. In our house, after boiling the pot on high heat, turn to the lowest heat and cover it for about half an hour. You can cook the porridge in any way. The chef in our previous canteen was from Chaoshan. The casserole porridge we served in the morning was made from leftover rice from the evening meal and was still sold with seasonings. It is recommended to use fresh rice to cook it.
After the rice is cooked, add the shrimp, then add salt and white pepper to taste. After five to ten minutes, turn off the heat and add cilantro segments or chives