Seafood porridge
By VicentaLakin
One live shrimp has to take out the black intestines behind it, two rices immersed 20 minutes early and three porridges cannot rot。
Recipe Recommendations
- northeast rice half a bowl
- live shrimp 250g
- lard 1 tablespoon
- MSG a little
- salt 1 teaspoon
- sesame oil a little
Steps for Seafood porridge
1
Live shrimp head, back cut to remove black shrimp intestines。
2
The water burned and poured into the rice。
3
Add a spoonful of pig oil, with the fire。
4
When the rice is ripe, the fire breaks when the shrimp is poured into the salt and the shrimp becomes red。
5
Just drop the perfume and a little fragrance。