Soak glutinous rice for 3 hours in advance.
2. Soak mushrooms in water half an hour in advance and cut into shreds.
3. Brush the body and feet of the crab tied with a rope and rinse it with water; first cut off its thigh with a knife (avoid biting hands), then lift the soft shell on the back of the crab with a knife (the male is triangular, the female is semicircular), connect the soft shell from the soft shell, break off the crab shell, remove the crab gills and other debris, and then chop the crab into four pieces.
4. Peel the corn and take out the corn kernels.
5. Wash the green beans.
6. Peel and dice carrot.
Wash ginger and cut into ginger shreds.
8. Put the glutinous rice into the hot glass pot.
9. Add corn, green beans and carrots.
10. Put in crabs.
11. Heat the pan with oil, stir ginger shreds and Lentinus edodes with low heat until fragrant; add soy sauce, cooking wine and sugar, boil over high heat, and pour into the glass pot in step '10'.
12. Add water that is higher than glutinous rice, corn, green beans and carrots (just add water as you usually cook rice).
13. After boiling over high heat, turn to low heat immediately, and you can enjoy the delicious crab glutinous rice in about half an hour.