1. Peel the shrimp, pick the shrimp thread, cut off and set aside
2. Wash the cabbage and cut into sections for later use
3. Cut ginger shreds and set aside. I prepared a little scallion, you don’t need to add any
4. This is the little porridge left in the morning. It's better if you boil it now
5. After the porridge is boiling, add the shredded ginger first, then the shrimp, and finally the vegetables
6. Before cooking, add salt and pepper to taste, or drizzle a little oil
7. Pepper must be required, or it won’t taste
8. I eat a big pot myself, lunch is just such a simple and nutritious solution
