1. The ingredients are ready; wash the rice and soak in clean water for 20 minutes
2. Then put it in a clay pot, refill it with water, turn to a low heat and simmer slowly after boiling. When cooking the porridge, shred the ginger and mince the green onions.
3. Cut off the head of the prawn, open the back of the shrimp, pick out the shrimp thread, and marinate the shrimp with a little cooking wine, pepper, and ginger for a while
4. When the porridge is almost cooked, use a spoon to stir and cook until all the rice grains bloom. Pour the marinated shrimp into the porridge
5. Cook until all the prawns turn red, turn off the heat, add a little salt, mix well, and sprinkle with chopped green onion.
