Crab Congee

Name: Crab Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs crab; 130g Rice; 1 teaspoon salt; a little Chives; a little ginger; 1000ml Shimizu

by Modern cook woman Amelie

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Autumn is here, and the crab crawls to our dinner table. This is one of my favorite seasons, because the fat crabs can be late every day. Husband shouted to eat crab-flavored porridge, okay! Taking pictures while doing it is really hard work! In order to share with my friends, I was also drunk.

Ingredients

2 pcs Crab
130g Rice
1 teaspoon Salt
a little Chives
a little Ginger
1000ml Shimizu

Crab Congee

1. The crab removes the crab stomach, crab heart, and crab gills, and then breaks it down

2. Marinate with cooking wine for a while

3. Shredded ginger and chives

4. About 130 grams of rice

5. Wash the rice and set aside

6. The pot is filled with about 1000ml of water

7. The rice is cooked for about 40 minutes (I use a regular soup pot) or a pressure cooker. You can add shredded ginger and crab, and cook for about ten minutes.