1. Remove the turn, tail shell and shrimp line from the shrimp, then chop it into mud and put it in a big bowl. It doesn't need to be too delicate. It's better to add some fine particles.
2. Cut 2 slices of ginger into powder and squeeze ginger juice into shrimp paste with gauze.
3. Add a little cooking wine and egg white and stir well in one direction.
4. Add a little salt and dry starch, and mix well in the original direction.
5. Put the stirred shrimp paste into the fresh-keeping bag, and cut a mouth in the corner of the fresh-keeping bag (the size of the mouth depends on the size of the shrimp paste you need).
6. Put water and ginger slices in the pot, and then put a spoonful of cooking wine to boil, but not to boil. Instead, lower the heat, squeeze the shrimp paste through the fresh-keeping bag by hand, and then immerse the scissors head in the water in the pot (you can immerse the scissors in the water from time to time, so that they will not touch at all, and the shrimp will slide more smoothly). Then cut the squeezed shrimp paste according to the required length, and directly drop it into the pot to make shrimp paste.
7. When all the shrimps have slipped, turn on the medium heat, and turn off the heat when the pot is boiling here.
8. Take all the shrimps out of the pot. Shrimp at this time can be used to cook porridge and the like.
9. Wash the millet, put it in a pot, add 10 times of water, bring it to a boil over high fire, add the onion and 2 pieces of ginger, and cook it over low heat until the rice blooms (if the morning is short, you can wash the millet, soak it in water before going to bed, and cook it directly for about 10 minutes yesterday morning).
10, put diced carrots and celery into millet porridge and mix well.
1 1, add shrimp paste, then add salt and a little pepper to adjust the taste, bring to a boil, and then add a little sesame oil to stir evenly and turn off the heat.