Tiger Crab Congee
by cai925_
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Two tiger crabs, cleaned
2. Cut into pieces, marinate in cooking wine for a while, set aside, pour peanut oil and ginger slices into the wok, put the tiger crab in, stir-fry, and remove the ginger slices.
3. Put the fried tiger crabs in a casserole, add water to the crabs, and boil on high heat.
4. Put the white porridge in, boil again on high heat and simmer for 10 minutes on low heat, season with salt and soy sauce, and remove. Although there is no green onion, it is still very fresh and sweet, and the porridge melts in your mouth.
Tips:1. The crabs should be stir-fried to remove the fishy smell and lock the juice at the same time, so that the crab pieces will not be bland and tasteless after cooking the porridge;
2. Choosing cooked white porridge is best to use simple porridge, in case the porridge is too rotten to become rice paste, and there is a time-saving and trouble-saving