Name: Red Crab Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Red crab; 150g Grass carp head; 100g shrimp; Some Leftover rice; 50g Pork loin; Some Chives; Some ginger; Some salt; Some MSG; Some lard

Red Crab Congee

by Happy tropical rainforest

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Although the red crabs in Sangtian are not as famous as the Yangcheng Lake hairy crabs, they are also on the list of famous crabs in China. Chaoshan Red Crab: This crab is the Chaoshan Gum Crab, and its scientific name is Scylla serrata. It is a famous seafood in Chaoshan, Guangdong. Green crabs are female crabs with the fullest ovaries; fertilized female crabs with less full ovaries are called "mothers"; slightly fuller ones are called "flower crabs"; while male crabs are only used for stir-frying and are collectively referred to as unfertilized female crabs. Meat Crab". The female crabs caught in the sea have few full ovaries, so they need to be artificially fattened to make them "greasy crabs". The well-bred cream crabs have thick legs and full fat. After steaming, they are delicious and have high nutritional value.
Whether it is used for stir-frying or cooking porridge, the taste of red crab is very delicious. The most common way to eat in my family is to cook crab porridge. My husband can eat three or four bowls at a time. The cooked porridge is golden and golden, beautiful in color, and full of tender meat. In the mouth, it is a satisfaction. "

Red Crab Congee

1. Chop off the crab with two large tongs.

2. Brush the inside and outside of the crab body with a toothbrush.

3. Break apart the crab shell.

4. Go to crab belly and crab gills.

5. Cut the crab shells in half after removing the shells on the four sides.

6. The pliers are slapped with a knife.

7. Chop the crab meat evenly into pieces.

8. Take care of everything.

9. Half of the grass carp head is chopped into large pieces and marinated with a little ginger and salt.

10. Shrimp shelling and sanding line.

11. Thinly slice the tenderloin.

12. Finely chop chives.

13. Prepare the right amount of leftover rice.

14. Put an appropriate amount of water in the pot, and put the fish head with ginger and crab meat into the pot together.

15. Cook until boiling, remove the foam.

16. Cook until the crab meat is cooked through and add the rice.

17. Peel the shrimp after boiling.

18. Add a little lard.

19. Finally, put the tenderloin.

20. Add the right amount of salt.

21. A little MSG.

22. Finally turn off the chives.

Tips:
The crab meat is best cooked before the rice is served. No matter what kind of porridge is cooked, it is best to add pork or minced meat to the seafood to enhance the flavor of the seafood. Fish sauce is usually added to the fragrant porridge of food stalls, this can be according to personal preference.

The pork slices are finished last, and they won’t taste good if they cook for too long.