Cooking Steps

1. 

   Step1:These ingredients make two to three servings. About half a kilo of Portunus. The shrimp is a little bigger. If there's no dried crab meat, it's OK to use all scallops.

2. 

   Step2:Clean the crab and lift the lid. Remove the internal organs such as heart, lung and stomach. Open the side of the crab body. Cut off the shrimp gun, tail needle, beard and foot. Remove the shrimp thread. Wash the rice, dried scallops and crabs slightly. Soak them for a while until they swell. Pat the ginger block slightly. Cut the parsley.

3. 

   Step3:In a cast iron pot, put the cooking oil under the cold pot. Heat it to 50% heat. Stir the ginger pieces with a small fire.

4. 

   Step4:Add dried scallops and crabs in the drained water. Continue to stir until golden.

5. 

   Step5:Add the cleaned crab shell. Fry until it changes color. Add cooking wine.

6. 

   Step6:Add hot water. Let the fire boil.

7. 

   Step7:Add rice and a few drops of fish sauce. Bring to a boil again. Cover the pot and simmer over low heat.

8. 

   Step8:About 30 minutes later, the rice has blossomed and began to release glue. If you are afraid of paste, you can scrape the bottom of the pot a little.

9. 

   Step9:Add the body and forceps. Continue to simmer for 10 minutes.

10. 

    Step10:Add in the fresh shrimps at last. Simmer for about 2-3 minutes until the shrimps turn red completely. Season them off the heat and add coriander.