1. Soak the rice for one hour and cook in a casserole. Put a spoonful of lard and cook.
2. Soak the shiitake mushrooms, dice them, and cook them together in a porridge pot. Add a little ginger shreds. Boil until the boiling rice blooms and the mushrooms are fragrant and cook for another 20 minutes
3. Pick the prawns, add salt and cooking wine, and marinate with ginger for about 15 minutes
4. Salt the minced meat, use oil, and marinate with a little cooking wine
5. Celery chopped and set aside
6. Chopped coriander and set aside
7. Add shrimp and celery when the porridge is almost the same
8. Add in and cook for 15 to 20 minutes, add some coriander and shallots, add some salt and pepper, and mix well before serving
Tips:1. Add some glutinous rice to the japonica rice to make the porridge more sticky
2. Add the mushrooms first, and the mushrooms will be more fragrant if they are stewed for a long time
3. Put the shrimp and celery behind, not to cook for too long
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