1. Soak the corn grits in water for 3 hours in advance, wash the rice well, soak in water for 20 minutes, cut the bacon into small pieces, and cut the potatoes and carrots into 1.5 cm cubes. Set aside.
2. Cut off the claws and legs and feet of the shrimp, remove the shell on the head, cut off the pancreas on both sides, suck out the yellow shrimp, and then remove the tail tendons, clean it, and set aside.
3. Spread a little vegetable oil in the frying pan, add the sliced bacon and fry to get the oil. Take out the bacon, add the sliced potatoes and diced carrots, fry for color, and turn off the heat.
4. Mix the soaked corn grits and rice, put them in the pot, and put the built bacon and potatoes. Spread the diced carrots on the rice, add appropriate amount of water according to the softness and hardness of the rice you like, cover the pot, and cook on high heat.
5. While cooking the rice, add a little bit of vegetable oil in the frying pan and add the shrimp paste. Fry the shrimp segments together for a while, set aside.
6. After the cooking pot opens, put in the fried shrimp, cover the pot and simmer for 20 minutes on low heat.
7. Put the soy sauce, salt, pepper powder, oil consumption, and sugar into a small bowl of water and stir evenly into the pot, sprinkle with chopped green onion, and mix the rice and vegetables well. Cover the pot and simmer for 5 minutes.
