Ingredients: 1 pike crab, 250g fresh shrimp, 3/4 cup rice, 1 small handful dried scallop / dried crab, a small piece of ginger, cilantro, 1 tablespoon of cooking wine, cooking oil, fish sauce, 5 bowls of boiling water, salt.

Steps:

1. Make two to three servings of these ingredients.

2, the crab cleaned and lifted the lid, remove the heart, lungs, stomach and other internal organs, crab body open edge; cut off the shrimp gun, tail pin, shrimp whiskers, shrimp feet, pick off the shrimp line; rice and dried scallops, dried crab slightly cleaned, soak for a few moments until bloated; ginger pieces slightly patted open, cilantro cut section.

3, cast-iron pot cold pot of cooking oil, burned to fifty percent hot, drop the ginger pieces with a small fire sautéed.

4, add the drained scallops and dried crab, continue to stir over low heat until golden.

5, add cleaned crab shells, fry until browned, add wine.

6: Add hot water and boil over high heat.

7: Add rice, and a few drops of fish sauce, reboil until the rice grains bloom, cover the pot and turn down the heat to simmer.

8, about 30 minutes after the touch, the rice has been out of glue. If you are afraid of the bottom of the paste, during the period you can scrape the bottom of the pot.

9, add the body of the crab, crab pincers, continue to simmer for 10 minutes with low heat.

10, and finally add fresh shrimp, low heat and cook slowly for about 2 to 3 minutes until the shrimp completely red, remove from the heat, seasoning, and add parsley can be.

11, finished.