1. Wash crabs and chop them into pieces. 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, wash the washed rice, mix well with crude oil (preferably lard) and refined salt, and marinate for about 15 minutes.

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