Rice washed and soaked in water for 30 minutes
Remove the shrimp head and spare the shrimp. Cut the halves with scissors and add 1 teaspoon of salt and half a spoonful of cooking wine for about 10 minutes.
Ginger cut into silk, green onion chopped green onion, shiitake mushroom soaked in hot water
Pour the water into the casserole, add rice and a teaspoon of salt (m: water = 1:8), open a large fire, and stir with a wooden spat to prevent sticking. After boiling, turn to a small fire and slowly simmer
Put the oil in the pan, burn it to 70% heat, put it into the shrimp head and fry it, turn it to a small fire, smell the scent and the shrimp head looks dry and can be turned off.
If the pot is too thick, add a proper amount of water, add 2-3 tablespoons of shrimp oil after boiling, and mix well.
Rice bran flowering, add a second shrimp oil, 2-3 spoons, put ginger
Feel that the rice is almost soft and savory, add the marinated shrimp, add the last 2-3 tablespoons of shrimp oil, put a teaspoon of salt (as appropriate) and half a spoonful of white pepper to taste.
Cook for 5 minutes, turn off the fire, and sprinkle with chopped green onion.