1. Wash an appropriate amount of rice, soak in cold water for half an hour to let the rice swell,
2. Wash the crabs to remove the crab gills, cut the crabs into small pieces, and marinate them with cooking wine and ginger slices for a while;
3. The prawns are removed from the shrimp intestines and the prawns, washed and marinated in white pepper powder with cooking wine for half an hour,
4. Put enough water in the pot, bring to a boil on high heat, add the soaked rice grains, and boil on high heat while stirring.
5. Cover the pot again, turn to a simmer, and place chopsticks between the lid and the edge of the pot to prevent water from overflowing.
6. Stir every few minutes during the cooking period to prevent the bottom from getting muddy. Stirring can also make the porridge thicker.
7. Boil for about 1 hour, pour in the crabs, green onions and ginger cubes and cook for another 8 minutes.
8. Pour the shrimps and cook for five minutes,
9. Season with some salt and sprinkle with chopped green onion.
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