1. Wash the crabs and chop them. Wash the shrimps, cut them into two flying shrimps with a knife and put them in the refrigerator for quick freezing 10 minutes.

2. Wash and chop onions, parsley, pickles or winter vegetables for later use.

3. Rice porridge practice: First, mix the washed rice with crude oil (preferably lard) and refined salt, and marinate for 15 minutes.

4. Add water to make rice porridge. Add crab and shrimp and cook for about 7 minutes. Add the right amount of salt and sesame oil (not too much, otherwise it will cover up the delicious crab), and serve with onion and coriander.