Cooking Steps

1. 

   Step1:Prepare materials - (rice soaked in advance) 1. Wash and drain the shrimp. Cut off the beard and feet. Then cut off the head. Cut off the shrimp gun. Remove the sandbags. (the bottom of the shrimp gun is the sandbags. Then go to the position of the shrimp body. The black one is the shrimp yellow. Don't pick it up.) use the kitchen paper to dry the water on the shrimp head; pick out the shrimp line for standby. 2. Abalone - remove the shell of Abalone (the stall owner can clean it), wash it and slice it. 3. Slice ginger (I have a small ginger, so I cut more pieces). Wash mushrooms and dice them. Cut celery and set aside.

2. 

   Step2:Boil shrimp oil - warm oil in a hot pot. The oil is about three times as much as the usual cooking. Lower the heat. Pour in the shrimp head. Fry slowly. (the fried shrimp head is crispy. You can eat it directly or lose it) after frying, take the shrimp head away. Add water in the pot and pour it all into the rice cooker (because I'm afraid of waste. You can pour it directly without adding water). Porridge cooking mode.

3. 

   Step3:At this time, marinate the shrimp and abalone with a small amount of cooking wine and salt.

4. 

   Step4:When the water in the rice cooker is boiled, pour in ginger and Lentinus edodes. Add prawns 1015 minutes before cooking. Add chopped celery 5 minutes before cooking. Add some salt. You can eat when the time is up.