Look like rice No, it’s all yams.
You’re asking me about the taste It’s a miracle cure.
How to make shrimp and yam soup
Cut cartilage into pieces, slice ginger, slice green onions, separate white and green onions, boil water in a casserole dish, use a grater to grate yam, separate shrimp heads and bodies, open shrimp backs.
Heat the oil in a pan, sizzle the ginger, then add the cartilage, stir-fry it, then add it to the casserole and cook for 8 minutes on high heat, then reduce the heat to low and cook for 30 minutes.
To make the shrimp oil, heat oil in a hot pan, add shrimp heads, reduce heat to low, about 3 minutes, when you see red oil, discard the heads, then add the white onion, smell the onion fragrance, lift the pan and pour into a casserole dish.
Cook the casserole over low heat for 20 minutes, add the shrimp with their backs open, then add the yam and cook for another 10 minutes, when the yam is mushy.
Add pepper, salt, green onions and you’re done.