Seafood and shrimp porridge - a nutritious supper for food stalls!

Cooking Instructions

1. Preparation of ingredients

   

2. Stir-fry the mushroom shrimp head with oil, garlic and ginger for about 3 minutes, and stir-fry until fragrant. (Only the shrimp head is used here, and the shrimp tail is put in last)

   

3. Add a little rice (depending on the number of people) and cook for about 20 minutes.

   

4. Add the crushed salted eggs and continue to cook for another 10 minutes.

   

5. Add the oysters, coriander, and remaining shrimp tails, cover and cook for 5 minutes.

   

6. Perfectly baked

   

7. Hot porridge is sweet and soothing.