1. Remove the shrimp head, dice the carrot, cut the green onion into large sections, and cut the ginger into strips for later use. Leave the shrimp body for other purposes. I will not list it here.
2. Put oil in the pot and stir the ginger on low heat for 30 seconds. Ginger is a fat-soluble ingredient, so add ginger first
3. Put the green onions, continue to stir-fry on low heat to get a fragrance, pick out the ginger onions and put them in a bowl for later use. Leave the onion and ginger oil in the pot.
4. Add the shrimp heads, stir-fry on low heat, press the shrimp heads with a shovel to make the shrimp brain oil more fully fried out, and then pick out the shrimp heads and put them together with the previous spring onion and ginger.
5. Add carrot cubes and stir-fry for a while.
6. Add the washed rice, stir fry over medium heat, add cooking wine, salt, sugar, sesame oil
7. Add the peas and stir fry evenly
8. This is the ginger garlic and shrimp head I picked up earlier
9. Pour the rice into an electric pressure cooker or rice cooker, add appropriate amount of water as usual for steamed rice, put the ginger garlic and shrimp heads on the surface of the rice without stirring, cover and start to simmer
10. Time is up, open the lid, pick out the ginger garlic and shrimp heads
11. Cook out
