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Rice, fresh shrimp, live crab, shredded ginger, coriander, peanut oil, salt, cooking wine.

manufacturing method

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1. Remove the crab cover, cut it in half, and remove the gills and internal organs; Cut the pliers, remove the tips and wash them.

2, shrimp to the head, open the back to the intestines; Take out the shrimps and crabs, add a little salt and cooking wine, mix well and marinate for 10 minutes.

3. Shred ginger; Coriander powder.

4. Wash the rice, soak it in clear water for 30 minutes, remove and drain, add two spoonfuls of peanut oil and mix well (uncooked rice is easy to get oil and not easy to stick to the pot).

5. Add water to the rice in the casserole (it is best to add enough water at a time, and the ratio of rice to water is about 1: 6). When the fire boils, turn it down.

6. After the rice blooms, turn to medium heat, add ginger and crab, and cook for 5 minutes.

7. Add shrimp, turn to low heat and cook for another 5 minutes. Turn off the heat after the porridge thickens.

8. Add coriander powder and mix well.