1. Prepare materials. Put the washed rice and glutinous rice into the rice cooker and cook the porridge. Finely chop the celery. Cut off the silk and thorns of the shrimp, cut the shrimp body in half without cutting the shrimp head, then add cooking wine, white pepper powder, and fresh shellfish, and marinate for 5 minutes.
2. Heat up the oil, stir the shrimp on a low heat, press the shrimp head, and stir out the shrimp oil. There is no need to fry the shrimp, just stir the shrimp head. Take out the spare.
3. When the porridge is almost boiling, add salt. Then add the shrimp and cook until the shrimp is cooked.
4. Finally, add the chopped celery and cook for a while before serving.
Tips:The shrimp I bought next time is very big, and the head has a solid yellow color. If there is no yellow shrimp, you can cut the shrimp heads and stir in oil to get the shrimp oil, throw away the shrimp heads, put the shrimp oil into the porridge, and then put the raw shrimp meat in the porridge and cook. Fresh shellfish is an essential condiment for seafood and steamed fish. It is best not to use soy sauce, fish sauce and oyster sauce instead.
