Shrimp and Vegetable Clay Pot Congee

Taste: Savory; Cooking Method: Boil; Time: Half an hour; Difficulty: Easy.

Detailed Steps for Cooking Shrimp and Vegetable Clay Pot Congee

Prepare the main ingredients for fragrant congee: use Wuchang rice for a more fragrant and sticky texture, peel and devein the shrimp, peel the carrot, wash the celery stalk, and if there are tender leaves, they can also be used, wash the spring onion;

Use a knife to split the shrimp in half along the back, remove the veins on both sides, cut the shrimp into small pieces, dice the carrot, dice the celery stalk, and chop the spring onion;

Add the rice and enough water to the clay pot, bring to a boil over high heat, then reduce to medium-low heat, stirring occasionally with a spoon to prevent sticking, until the rice grains are fully cooked, the soup and rice are completely blended, and there is a thin layer of shiny oil on top, then the congee is ready;

Add the shrimp pieces, stir until the shrimp changes color;

Add the diced carrots, stir well, for about 30 seconds, until they change color and are partially cooked;

Add the diced celery, stir a few times to evenly distribute it in the congee;

Sprinkle with salt, white pepper powder, and chopped spring onion, stir well and remove from heat.

Delicious and fragrant Shrimp and Vegetable Clay Pot Congee, good for digestion and nourishing the stomach!