1. Peel the shrimp, pick out the shrimp thread, dice the shallots and tomatoes, chop the corn, and clean the clams
2. Heat the pot, pour a little bit of butter, onion and minced garlic, stir fry to get the aroma, then put in the diced vegetables, add some light soy sauce and old vinegar
3. After the soup is boiling, add the clams, stir fry for a while, add shrimps, and stir fry again
4. Then pour the soaked uncooked rice, then pour in two small bowls of water, and stir the rice. The amount of water is based on the surface of the rice soaked.
5. After putting the lid on for five minutes, stir fry again, add half a bowl of water, and keep stuffing until the rice is cooked through and the juice is dry.
6. After serving, squeeze a little lemon juice and sprinkle a little black pepper on it.
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