Parsley Seafood Soup Rice
1.
Prepare the swimming crabs and the prawns, wash the parsley and cut into pieces
2.
Prepare the rice wine, peel the ginger and cut into slices. Crabs and shrimps are cold foods. The ginger slices can be a little more, which can not only remove fishy but also neutralize the cold
3.
Add a little salt to the sliced celery and grab it with your hands. The celery is a bit bitter. Pickling with salt can remove the bitterness, and it won’t turn yellow if it’s added to rice after cooking
4.
Prepare cold rice, cut the swimming crab into 4 pieces with a knife, then remove the stomach and gills of the crab, cut off the shrimp silk of the Jiwei shrimp, remove the shrimp thread, wash and control the water, put the swimming crab into a bowl and add half of the ginger slices. Grab the rice wine and marinate for a while to remove the fishy
5.
Pour cold water into the soup pot, first add the rice to the cover and bring to a boil
6.
After boiling, put the celery, crab, shrimp, and ginger slices into the pot. After the high heat is brought to a boil, remove the foam
7.
Continue to cook the crab on high fire. After the crab is cooked, try the taste first and then add salt to taste. The crab has a salty taste. Try the taste before adding salt.
8.
Then pour in a little olive oil, instead of olive oil, you can use other cooked oil instead
9.
Add a little white pepper powder and mix well, then turn off the heat and bring out the pan. The white pepper powder can remove the fishy smell and increase the aroma, just a little bit is enough
10.
The delicious pao rice is ready
Tips:
The original flavor is very delicious, don't add chicken essence or something
