Crab roe porridge

Use a brush to clean the crabs. The large claws of river crabs and hairy crabs have crab hair, so be sure to brush them clean. You can break off the large claws of smaller river crabs. The large claws of hairy crabs are meaty. You can use a knife to scrape off the crab hair. Be sure not to throw it away. What a shame!

Break off the crab tail with your hands. You can pull out some dirty things when doing so. Do not use scissors.

Peel open the crab shell with your hands, remove the gills and beard, then use the handle of a small spoon to clean the black stuff in the middle of the crab meat and crab roe, keep the crab roe, rinse the crab meat and crab roe with water, and set aside. Clean as pictured.

Use a small spoon to gently remove the crab roe from the broken crab shell, and follow the instructions in the picture.

Use the spoon handle and spoon to easily take out the complete crab roe and put it in a bowl for later use. Cooking porridge depends on them.

Put the processed crab meat and crab roe on a plate and marinate with light soy sauce, salt, and peanut oil.

Rinse the rice, cook the rice porridge in a clay pot, and cook until the rice porridge is soft and mushy. To prevent the rice porridge from sticking to the bottom, use a spoon to stir and turn the rice porridge while cooking.

After cooking the sticky rice porridge, add the pickled crab and crab roe, then add the ginger slices, continue to stir and roll

Continue to stir and roll with a spoon to prevent the rice from being scorched. The stickier the porridge, the more delicious it will be, and it will bring out the delicious taste of crabs

Add chopped green onions and coriander and stir

Just season with peanut oil and salt

The delicious crab roe porridge is ready! It’s so tempting just to look at it!