1. Turn on the stove and add water to the casserole. About eighth full.
2. Wash the rice well.
3. For prawns, remove the heads and open the back to remove the shrimp threads.
4. Peel the loofah and cut into pieces with a hob.
5. Put ginger and green onion together, mince green onion leaves.
6. When the water is boiled, add 1 teaspoon of sesame oil, add rice and stir for a few times.
7. Cook on high heat for about 5 minutes, turn to low heat and cook for about 40 minutes, add shredded ginger and scallions and cook.
8. Add the loofah and bring to a boil again.
9. Turn off the heat after adding the shrimps.
10. After turning off the heat, the casserole is still rolling. Cover for two to three minutes, and the shrimp will be cooked. Stir the porridge more in the later stage to make the porridge thicker.
11. Season with salt, sprinkle with chopped green onion and enjoy.
Tips:1. Add sesame oil, the pot will not overflow and stick to the bottom, and the porridge will be fragrant. 2. In the early stage, the porridge can be thick, low, and then high. Stir the porridge for a few times in the later stage. 3. Add ginger and spring onion to cook for a good taste, and the shrimp will be fishy.
