Lean Hairy Crab Congee

Lean Hairy Crab Congee

1. Open the hairy crabs and go to the uneatable parts such as the cheeks. Clean and spare

2. Crab shell

3. Shred the lean meat, use light soy sauce and cooking wine to make the meat soft and flavorful

4. When light soy sauce a little salt oil

5. Chop green onions and slice ginger.

6. Chopped

7. Boil the porridge while preparing it, and simmer it over a low fire, remember not to burn the bottom

8. It can be done at the same time as the porridge. Remember to add ginger slices when boiling the crab soup to keep away the cold

9. Put a little salt, cook and serve. Can be eaten directly

10. Put the white porridge in the casserole into the crab soup, boil and add the lean meat. Boil the pot again.

11. The finished product is out of the pot

12. Huang Chengcheng

Tips:

Cook separately in this way, the crab flavor is strong, but not so much rice, remember to put ginger, it will not be so cold and diarrhea