2, accessories: rice a bowl of rice is enough cooking wine, shallots, coriander, ginger, sesame oil, pepper.

3. Cut off the shrimp head with scissors, clean up the dirty things, and cut off the shrimp line on the edge of the shrimp tail opening with scissors. Then chop the ginger into small pieces, the better. Marinate the shrimp with less sesame oil, salt and cooking wine for about 30 minutes.

4. Wash and disassemble the cream crab, crush it with pliers, and pour a little cooking wine on the plate.

5. Pour the steamed rice into the casserole and add water to boil. If you want to taste good, you must make porridge with steamed rice. If you want to taste better, you can use ribs soup instead of water.

6. When the porridge is cooked for about 3 minutes, put the ginger slices and shredded ginger into the pot, add a proper amount of pepper, put the crab into the casserole and gently stir with a spoon. Crab paste and crab roe will be spread in a casserole. Put the crabs in for 7 minutes, and then put the shrimps one by one with chopsticks. After about 3 minutes, add salt, turn off the heat and sprinkle with a little sesame oil.

7, from the pot, chopped parsley and shallots on the bottom of the bowl.