1. Soak the pearl rice in advance. Prepare all kinds of ingredients.
2. Take a toothpick across the tail of the shrimp, pick up the intestines and then pull it out.
3. Cut off the thorns of the shrimp head, then cut it, pick out the impurities inside and wash it.
4. Cut the shrimp body into several sections, keeping the shells. The pork is fat and thin, chopped into minced meat. Cut ginger into ginger rice, dice celery, wash and chop winter vegetables.
5. Bring the rice to a boil over high heat and stir a few times with a spoon to prevent sticky bottom.
6. After the rice is boiled, cook for about 12 minutes (easy to cook after soaking). Add the minced meat first, then add other ingredients after the meat is cooked, and then add fish sauce, MSG and pepper. Dip some soy sauce when eating.
Tips:The porridge is best cooked with pearl rice.
Nowadays, most of them are artificially farmed shrimps. Generally, it is best to peel off the shrimp heads when cooking porridge, and it is necessary to pick out the intestines. This time I used wild sea prawns, which are not many, and the heads can still be used after processing.
Boiled in the shell can better preserve the umami taste of the shrimp.
