Pour 100g salad oil, when the oil 3-4 becomes hot, put it into the seasoning for making shrimp oil, use a small fire
After scooping out the scent, add the shrimp head and the shrimp body to stir fry. When frying the shrimp head (body), always press their body and head with a shovel to better blow out the shrimp oil.
Always use a small fire, fry the shrimp and shrimp head into golden micro-focus, turn off the fire, use scorpion to sift the shrimp and seasoning, only the golden shrimp oil in the bowl, let cool
Soak the rice for 30 minutes, place it in a bowl, and sprinkle 10-15g of fresh shrimp oil we just made to increase the scent of the porridge. Leave it for about 15 minutes.
While standing still, we use 10ml cooking wine, salt and onion, ginger to marinate shrimp for about 10 minutes.
Add water and rice to boil in the pot, boil and turn into a small fire for 20 minutes to 30 minutes.
Put the marinated fresh shrimps in one boil and cook for about 10 minutes.
Put the minced vegetables into porridge
Finally, mix a little salt and mix well. The salt content should be better with conscious taste.
Finally, add chopped green onion and ginger and stir well.
Sprinkle some shrimp oil to turn off the fire