1. The 2 fresh swimming crabs bought back are cleaned, cut into small pieces and put in a basin, add some cooking wine, salt, white pepper, green onion and ginger to marinate for a while.
2. The scallops are soaked in cooking wine and softened, heated in a microwave oven, then removed and crushed into silk with the back of a knife. Cut the winter vegetables into small pieces for later use.
3. Add a little blending oil to the pan, pour in the winter vegetables and scallops and stir-fry evenly.
4. Boil water in an electric stew pot and add rice that has been washed in advance. It is best to add enough water at a time.
5. After boiling, add the pre-fried winter vegetable scallops and thick soup, and simmer together.
6. After cooking for more than 1 hour, I saw that the rice was boiled and bloomed. Add the swimming crab and ginger and mix well.
7. After simmering for another 10 minutes, the swimming crab turned red and cooked. Add a little vegetable cubes.
8. Finally, add some salt and white pepper to taste. You can sprinkle with chopped green onion or chopped coriander.
9. Put it out of the pot and put it in a bowl, and taste a bite of the savory rice porridge. The crab meat is full and sweet.
Tips:The ingredients in the seafood porridge can be adjusted according to your preferences, such as shrimp, squid and so on.
