1. Materials and preparation: wash the japonica rice, add 1 drop of salad oil, mix well, and let stand for more than 1 hour; soak the Auricularia auricula, wash and tear into small pieces; peel the shrimp meat, wash the sand thread, add appropriate amount of salt, cooking wine, dry starch and green onion and ginger slices, marinate for standby; shred ginger, chopped scallion, chopped scallion, chopped scallion, etc;
2. Cooking porridge: put water into the pot, boil the rice after boiling, boil it over high heat, and boil the rice until it blooms; keep the fire, stir the rice in the same direction with eggs until the rice oil is boiled;
3. Add shredded ginger and cook for another 5 minutes;
4. Put in the salted shrimps (pick out the pickled scallion and ginger, don't);
5. Lower into the fungus, high heat to boil;
6. Season with salt and a little pepper;
7. Add a little chicken essence (don't put it if you don't like it);
8. Finally, drop a few drops of sesame oil, sprinkle with scallion, turn off the fire, then.