Shrimp and Crab Casserole Congee
1.
Use scissors to cut the shrimp head to remove the dirt, and use the scissors to remove the shrimp thread from the back of the shrimp to the edge of the tail. Then chop the ginger into small pieces, the more chopped the better, and less than sesame oil, salt, and cooking wine to marinate the shrimp for about 30 minutes.
2.
Clean and disassemble the cream crab, smash it with tongs, and pour a little cooking wine on the plate.
3.
Pour the steamed rice into a casserole and boil it with water. If you want to taste good, you must use the steamed rice to cook the porridge. If you want a better taste, you can use a rib soup instead of water.
4.
Wait for the porridge to boil for about 3 minutes, put the ginger slices and shredded ginger into the pot, add an appropriate amount of pepper to the pot, put the crab in the casserole and stir gently with a spoon, the crab paste and crab roe will spread in the casserole. Put the crabs in for 7 minutes and use chopsticks to put the shrimps in one by one. After about 3 minutes, taste it, add salt, turn off the heat, and drizzle a little sesame oil on top.
5.
From the pot, chop the coriander and shallots and place on the bottom of the bowl.
6.
Take the pot away
Tips:
When marinating the shrimp, it is best to crush the ginger so that the ginger juice can be poured on the shrimp. In this way, it can not only remove the fishy and freshness 100%, but also make the shrimps boil without ageing and ensure a smooth taste.
