1. Wash the surface of the crab with a brush and prepare the seasoning
2. Open the lid to remove inedible impurities such as crab gills; divide the crab into small pieces and marinate with a little cooking wine
3. Put the right amount of rice and water in the casserole, and boil the rice until it matures and blooms
4. Add the marinated crab cubes to a low heat and simmer until the porridge becomes sticky. Add sesame oil and mix well. Season with a little salt, sprinkle in pepper and chopped green onion and it will be out of the pot.