Ingredients: two crabs, glutinous rice and japonica rice 100g, ginger, chicken essence and onion.

1. Mix glutinous rice and japonica rice, wash them, add too much water, bring them to a boil with high fire, and then turn to low heat for slow cooking.

2. Wash the crab with a brush under running water, and then open the lid of the crab's back shell.

3. Stir both ends with a spoon a few times. Chop the crab from both ends, remove impurities from the crab, and then take out the crab yellow.

4. Take ginger slices when the porridge is cooked to 80% maturity. Then pour in the processed crabs, cover them and simmer for five minutes.

5. Add salt and pepper to taste after cooking, and initially pour the chopped shallots and stir well.

Practice 2: Crab porridge

Ingredients: two crabs, lean meat 100g, ginger, onion, coriander and winter vegetables.

1. Cook the porridge in a pressure cooker first. High pressure, immediately shut down;

2. Break the crab's shell, wash it, cut it into four pieces, and hit the crab's thigh and calf a few times with a knife to crack its shell;

3. Cut or chop the lean meat, and put the lean meat and the crab prepared in the previous step aside;

4. Wash ginger, onion and coriander, then cut into shredded ginger, diced onion and diced coriander, and wash the winter vegetables for later use;

5. After the pressure cooker of porridge is uncovered, re-ignite and heat, and put the crab and shredded ginger into it to cook together. After ten minutes, put the lean meat and winter vegetables in. Finally, put the onion and coriander into the pot and stir fry a few times. You can turn it off.

Practice 3: Shrimp and crab porridge

Ingredients: 2 live crabs, 6 live shrimps, rice 120g, proper amount of oil, salt and ginger slices.

1. Wash and drain rice for later use.

2. The crab removes the triangle cover under the stomach, removes the bondage and brushes it with a brush.

3. Remove the gills and cut the crab in half.

4. Shrimp removes the sand line and intestines and turns around. Cut the shrimp slices into two pieces.

5. Put the rice into the casserole and add enough water at one time. When the fire boils, it turns to medium fire.

6. Cook the rice porridge for 5 minutes, then stir it in the washed crab.

7. After the rice porridge is boiled for 20 minutes, add ginger slices and stir with a spoon.

8. Cook for another 5 minutes, add the processed fresh shrimp and stir with a spoon.

9. Add a tablespoon of cooking oil and salt, and mix well. Continue to cook for 3 minutes, then turn off the heat.