1. Raise the frying pan, add the shallots and white onion and stir fry for a fragrance.
2. Add the shrimp heads, stir and bake to press out the red paste. After roasting, remove the shrimp heads.
3. Add chopped onion and half a minced garlic, stir fry to get the fragrance, pour in a cup of rice prepared in advance, spread it out, and pour in chicken broth or boiling water to cover the ingredients. I used about 250 ml. This time I used Thai rice for my rice, and I left it for half an hour after I washed it.
4. Spread green beans on the top. Cover the medium and low heat and simmer for 15 minutes. After turning off the heat, simmer for another 15 minutes.
5. Pick up the frying pan, put the shrimp, clean and cut the shrimp into three sections in advance, add salt, cooking wine, and starch to marinate for half an hour. After stir-frying, add another half of minced garlic, and finally add black pepper and set aside. When the rice is simmered, sprinkle chopped green onion and add garlic shrimp. You can stir the bowl or plate.
