1. Wash the indica rice and soak it in a bowl for later use.
2. Water started to boil in the pot. Wash and chop celery.
3. Wash and chop carrots.
4. Shredded shrimp, pickled with light soy sauce.
5. Pour the water into the indica rice and stir to prevent it from sticking to the bottom.
6. After boiling, turn to low heat and cook for about 15 minutes, until the indica rice cracks.
7. Add shrimp, carrot, and celery in turn. Cook for another 3 minutes, add salt and stir evenly out of the pot.
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