Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Cut the onion into small pieces.

3. 

   Step3:Clean the crab. Open the shell. Remove the gills and lung leaves. Cut it in half for use.

4. 

   Step4:Pour about two tablespoons into the pan. Heat slightly. Add onion and stir fry until fragrant.

5. 

   Step5:Add in the crabs and stir fry until red. The onions are transparent. Remove the crabs and set aside.

6. 

   Step6:Pour the rice into the pot and stir fry until the rice is covered with oil.

7. 

   Step7:Add 100g of fish stock. Simmer until the rice grains absorb the stock. Add 100g of fish stock and simmer in the same way until the stock is absorbed by the rice. In the meantime, you need to turn it over from time to time to avoid the rice grains sticking to the pot.

8. 

   Step8:Put the prawns without the prawn gun and the prawn line on the side of the pot. Put the crabs in the middle of the pot. Cover with the crab shell. Pour in the remaining stock and white wine. Sprinkle saffron on the soup. Add some salt to taste.

9. 

   Step9:Stew over low heat until the soup is absorbed by rice. Put clams in the space.

10. 

    Step10:Preheat the oven for 10 minutes and 200 degrees in advance, then put the pan in. Bake at the same temperature for 5 minutes until the clams are ripe