1. Soak the rice for more than one hour, dice green onion, shred ginger, dice celery, wash and chop crab into cubes, and set aside with milk
2. The crab shells and rice are boiled at the same time
3. Add chicken broth and ginger, add a spoonful of oil and mix well
4. Stir appropriately with a spoon to avoid muddy bottom, cook until the rice grains bloom
5. Add milk to thicken and fragrant, add crabs, add salt and pepper to taste
6. Finally turn off the heat, add chopped green onion and celery diced, and stir well.
Tips:When the rice grains bloom, the porridge made with oil and milk is more fragrant and rich
