1. Prepare shrimp, ginger, chicken needle mushroom, clams, celery
2. Cut the clams in half (my clams are frozen in the refrigerator, so they need to be cut, if it is fresh clams, you can ignore this step), cut the celery into small cubes, shred the ginger, and soak the chicken mushrooms.
3. Wash the rice.
4. Put the washed rice in the casserole and add an appropriate amount of water.
5. Pour in a few drops of peanut oil to make the porridge more fragrant
6. Put the lid on, turn on high heat, and bring to a boil.
7. Bring to a boil and turn to medium-low heat, then add shredded ginger
8. Add chicken needle mushrooms and cook for 5 minutes on medium-low heat.
9. Join clam
10. Add the shrimp and continue cooking for about 3-5 minutes
11. Finally add pepper and salt to taste.
12. Just sprinkle some chopped celery
13. Stir well and turn off the heat.
14. Sheng out.
Tips:1. If it is fresh clams just bought, you don't need to cut them in half.
2. Chicken needle mushrooms can be replaced with other mushrooms if they are not available.
