1. Wash the rice, add enough water, add scallion white and ginger slices, and cook on medium heat.
2. Brush the crab, cut it in the middle, and remove the cheeks and stomach.
3. The rice blooms and thickens, add crabs and a little cooking wine, cook for ten minutes on low heat.
4. Finely chop green onion leaves.
5. Add salt and chopped green onions, mix well and turn off the heat.
6. Spread out and pour sesame oil.
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