1. Mix glutinous rice and japonica rice, wash them, add too much water, bring them to a boil with high fire, and then turn to low heat for slow cooking.
2. Wash the crab with a brush under running water, and then open the lid of the crab's back shell.
3. Stir both ends with a spoon a few times. Chop the crab from both ends, remove impurities from the crab, and then take out the crab yellow.
4. Add ginger slices when the porridge is cooked to 80% maturity. Pour in crabs, cover and stew for five minutes.
5. Add salt and pepper to taste after cooking, and initially pour the chopped shallots and stir well.
You can also make noodles to drag crabs and steam crabs.
1. Crab noodles: Crabs that have been raised for about 5 months have not very hard shells. Divide the crab into two parts, cut the lower powder and fry in hot oil, add rice wine and soy sauce, add water to boil, stew on low heat, and finally add noodle soup to thicken, which is full of flavor.
2. Steamed crabs: For crabs that have been cultured for about 9 months, tie the crabs and put them on the steaming rack with their stomachs up, mainly to prevent the crab roe from flowing out during steaming. After the water is boiled, heat them for 10 minute, and wait for 5 minutes after turning off the fire, and the original hairy crabs appear. You don't need any seasoning when eating, so you can savor the sweetness.