Cooking Steps

1. 

   Step1:Wash the rice and put it into a big pot. Add enough water to boil it. Boil it over high heat. (adding water in the middle of cooking is as taboo as cooking porridge and soup will definitely destroy the taste of a pot of porridge.) then simmer it over low heat for an hour. Then close the lid and simmer for half an hour. This step of stewing the porridge saves the process of smashing the rice by the cooking machine. Once the porridge is stewed, it will become soft, waxy and crumbly.

2. 

   Step2:Clam meat and green meat are washed and draine

3. 

   Step3:Take a bowl and pour in the cooking wine and ginger slice

4. 

   Step4:Put the clam meat and green meat into the cooking wine and knead it for several times to soak for standb

5. 

   Step5:Clean the crab. Turn over the shell carefully. Remove the buttocks and lung whiskers. Divide it into two parts along the middle of the belly. If the crab is big, it needs to be divided into two parts. (in this step, I forgot to take pictures of the crabs. You can see the appearance of the crabs.

6. 

   Step6:Dice the celery.

7. 

   Step7:Peel and cut large pieces of ginger. If you like the taste of ginger, you can chop them.

8. 

   Step8:After all the preparations are done, boil the porridge again. Turn down the heat. Put in the ginger slices. Take out the pickled clam meat and green meat and wring the ginger slices to dry the marinade juice. Put them into the pot. At this time, the porridge is already very thick. Stir it over a small fire to prevent the porridge from sticking to the bottom. Simmer for five minutes.

9. 

   Step9:Put in the crab feet. Simmer for two minutes.

10. 

    Step10:Put in the crab shell. First simmer it for a minute. Then press it vertically into the porridge with a spoon. Stir it in slowly. This can ensure that there is something to eat when the crab shell comes out.

11. 

    Step11:Put the celery in and simmer for five minutes. Add in the shellfish powder and sprinkle with chopped green onion before leaving the pot.