1. Material: 3 three-eyed crabs.
2. Material: rice.
3. Ingredients: carrot flower, ginger shreds.
4. Clean the three-eyed crab, divide it into small pieces and marinate in cooking wine for 20 minutes to remove fishy.
5. Brush the bottom of the casserole with oil.
6. Wash the rice, put it in a casserole, add enough water to cook the porridge.
7. After the water has boiled, adjust the heat to medium and low and continue to cook until the rice is blooming.
8. Add the marinated three-eyed crab.
9. Cook for another ten minutes and add carrot slices.
10. Add ginger shreds.
11. Continue to cook for about ten minutes, then turn off the heat and add a little salt to enhance the flavor.
12. Bowl. . . .
Tips:Seafood is not easy to cook for a long time, otherwise it will not be fresh.
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