1. Put 80g of rice and 320ml of water in a casserole, boil on high heat and turn to low heat for 15 minutes
2. Rinse 1 crab, open the navel, separate the crab shell and crab body, remove the sand sac and crab gills, and cut the crab body into four sections
3. Put crab, 5g shredded ginger, 10ml cooking wine in the casserole, cook for 5-10 minutes
4. Add green vegetables, salt, white pepper, light soy sauce, stir well and cook for 5 minutes, turn off the heat
5. Put the crabmeat porridge into a bowl, sprinkle with 5g chopped green onion, drizzle with sesame oil, and serve
