1. Wash the dried scallops and Chen Shen and soak overnight.
2. Slice the Chen kidney and squeeze the scallops for later use.
3. Wash the millet and rice, soak in water for half an hour. Put 600ml of water into the stewing pot with the rice, as well as scallops and Chenshen.
4. Stew the pot over water, the setting time is 2 and a half hours.
5. Now you can process the crabs. Put the crabs on the steamer for 8 minutes. Clean the steamed crabs (fear of catching when they are alive, wash them after they are steamed, hehehe, slowly scrub and brush clean). Remove the crab belly lid, stomach, mouth, cheeks, and heart, and cut into pieces for later use.
6. Pour 20ml of olive oil in the pan, do not wait for the oil to heat up, add the scallion and ginger powder (the ginger powder is used to taste better when eating porridge, if you use ginger, you can pick out the crab after frying).
7. The condiments are fragrant and fragrant, so add the crab cubes instead of other condiments.
8. Fry the crabs when they are fragrant, and set aside for later use.
9. When there are 30 minutes left for the porridge, add the crab pieces.
10. Time is up, fill the bowl, sprinkle with coriander, and finish.
Tips:The saltiness is just right 😄, the heavy taste can be added with a little salt, or with some soybean paste.
