Crab Congee

Crab Congee

1. Prepare raw materials;

2. Mix glutinous rice and stalk rice, wash, add appropriate amount of water, bring to a boil on high heat, then turn to low heat and cook slowly.

3. The crabs are cleaned with a brush under running water;

4. Open the cover of the crab's back shell;

5. Then chop the crab from the middle to remove the impurities on the crab, and then take out the crab roe;

6. Stir a few times with a spoon in the middle;

7. Add ginger slices when the porridge is boiled until it is eighty mature;

8. Pour in and out the processed crabs, cover and simmer for five minutes;

9. After cooking, add salt and pepper to taste, and finally pour in chopped shallots and stir evenly;

10. Porridge

Tips:

1. For the porridge rice, I used a mixture of stem rice and glutinous rice. The glutinous rice is more viscous, so it depends on your preference;
2. To treat the crab, clean it first, then fry the shell on the back of the crab, remove the cover of the crab, chop it into two pieces, remove the crab gills, crab stomach and crab heart debris, and take out the crab roe (crab roe can be used for other dishes) Use), be careful not to be caught by the crab claws, and keep the crab cover intact when handling the crab;
3. When the porridge is boiled to the eighth stage, add ginger slices and cooked crabs and cook together. After cooking, add salt and white pepper to taste, and finally add chopped green onions.