Scrub the crab clean, first use chopsticks to chisel a hole in the root of each of the two hairy nails, why? If you are steaming the crab or stir-frying the crab, if you have treated it this way, the crab legs will not fall off easily during the cooking process. Of course I don't have to do this when I cook congee, but get used to it. Remove the lungs and gills, chop the crab, put ginger, cooking wine, salt and vegetable oil, and submerge it for one hour. Chopped green onions and cilantro.

Wash the rice and cook thin rice. Authentic strict cooking method, to first soak up a catty of rice in advance, put a casserole pot over high heat to cook pulp, about one and a half hours to cook to the rice soup thick, sheng out most of the rice grains do not leave a small portion of the rice grains continue to cook bloom, so that out of the thin rice soup thick and see the rice grains, the rice aroma is rich and slippery and not thin.

The rice cooked to almost when, into the crab continue to cook for half an hour, according to their own taste to adjust the salinity, put white pepper, scattered onion parsley can be.