Braised Rice with Shrimp Brain Oil

Overview

The aroma is fragrant and delicious. The taste of seafood makes you feel like you are in a seafood food stall in Sanya

Remove the shrimp heads, dice the carrots, cut the green onions into large sections, cut the ginger into strips and set aside. Leave the shrimp bodies for other uses, which will not be detailed here
Put oil in the pot and stir-fry the ginger on low heat for 30 seconds. Ginger is a fat-soluble ingredient, so add the ginger first
Add the green onion and continue to stir-fry over low heat until fragrant. After the ginger and green onion are slightly burnt, take them out and put them in a bowl for later use. Leave the green onion and ginger oil in the pot
Add the shrimp heads, stir-fry over low heat, press the shrimp heads with a spatula to fully fry the shrimp brain oil, stir-fry the shrimp heads thoroughly, take them out and put them together with the green onion and ginger
Add diced carrots and stir-fry for a while
Add the washed rice, stir-fry over medium heat, add cooking wine, salt, sugar and sesame oil
Add the peas and stir-fry evenly
These are the ginger, garlic and shrimp heads that I picked up earlier
Pour the rice into the electric pressure cooker or rice cooker, add the same amount of water as usual for steaming rice, place the ginger, garlic and shrimp heads on the surface of the rice without stirring, cover and start simmering
When the time is up, open the lid and pick out the ginger, garlic and shrimp heads
It’s time to take out the pot and start cooking