Slice the shiitake mushrooms, break the green beans into small pieces, cut the pork into thin strips, and mince the garlic.

Add water and rinsed white rice to a pot. You can also use cooked or leftover rice. Bring to a boil, stirring occasionally to prevent sticking or burning at the bottom.

While the congee is cooking, heat a little oil in a skillet. Sauté the garlic and dried shrimp until fragrant, then add the mushrooms and stir-fry until aromatic. Pour this mixture into the congee, then add the pork strips. Simmer until the congee reaches your desired consistency. Season with salt and white pepper to taste, and it's ready to serve.