In the summer, it’s a good time to go to the group to eat up late. I have a lot of food around me. A friend has a small amateur-running crayfish shop. Now it has become the best place for dinner parties among friends. I also went to eat a few nights ago. What surprised me the most was not the heavy-tasting nightingale star, but the end of a bowl of light and delicious shrimp porridge. Shrimp porridge, you can imagine delicious by listening to the name. Fresh red shrimp oil with shrimp head, mixed with white porridge, is delicious and soft. Even if you don't go out, this taste is especially reminiscent. It was about the comfort of the early summer night, giving people a lot of excuses. And a bowl of fresh and sweet porridge, immediately smoothed all the noisy and instigating.
Cold rice and twice the water, boiled porridge.
The shrimp body goes to the gut and opens the back. Shrimp head spare.
Shrimp body wine, salt, and onion ginger are marinated for 20-30 minutes.
Use a kitchen towel to dry the shrimp head water, fry in a frying pan until the oil is golden brown, and remove the leach oil.
Put the ginger and marinated shrimp in the porridge, two tablespoons of shrimp head oil, the right amount of salt and pepper, mix well and cook until the shrimp is cooked.
Add celery at the end two minutes before the pan.
Sprinkle with parsley, finish!