2. Shell the crayfish and take out the meat for later use.

3. Add a little yellow wine to the shrimp to remove the fishy smell.

4. Soak the rice in clear water for one hour, and then drain it for later use.

6. Add a small amount of sesame oil to the drained rice and mix well.

7. Pour proper amount of boiling water.

8. Put it on the fire and start cooking rice porridge on medium heat. After the water is boiled, turn to high heat and add ginger slices until the rice is basically cooked.

9. Add shrimps and crayfish and continue to cook on low heat. After 5- 10 minutes, add celery powder.