1. Wash the demi germ rice, soak it for 1 hour, and cook it at a ratio of 1:1; insert a chopstick into the crab's mouth. After the crab can't move, scrub the shell thoroughly with a brush to prevent dirty water from entering. Then peel off the belly button, open the crab shell, remove the gills and mouth, and then clean it with a brush. Be careful not to brush the crab yellow on the top. Chop off the forelegs of the crab legs, cut off the crab claws, and cut the crab body into three to four pieces. Set aside with the crab shell for later use.
2. Wash the shrimps and soak in warm water; peel the taro and carrots and cut into 1 cm cubes; minced pork belly into minced meat (can also be cut into small cubes); beat 1 egg
3. Put 1/3 pot of oil in the pot, heat up on high heat, add the diced taro and fry for 2 minutes, until the color turns yellow, pick up
4. Take a slotted spoon, put the beaten egg into the spoon on the top of the oil pan, while shaking the spoon quickly, sprinkle the egg sauce on the hot oil, and fry it for 1 minute into golden egg pastry, then remove and drain the oil juice
5. Leave about 2 spoons of oil in the pot, add the minced meat and stir fry, increase the onion and shrimp until fragrant, add the diced taro, diced carrot, and meringue together for 3 minutes, then add salt, sugar, and light soy sauce to taste. Stir fry a few times and you can start the pot
6. Mix the fried condiments and the cooked rice with germ thoroughly, and serve on a large plate. Spread the cut crab pieces and crab shells on top, spread the crab claws and feet on both sides, and place them in the steamer.
7. Pour 2/3 pot of water into the steamer. After the heat is boiled, sit in the steamer, cover tightly and steam for 20 minutes.
Tips:1. Female crabs are the most suitable choice for crabs. There are many yellow crabs and delicious meat. When buying crabs, consider the umbilical circle as the female crab and the navel tip as the male crab.
2. Crabs are cold in nature and warm the stomach with a cup of ginger tea
