There are many ways for Portunus to cook porridge, such as drunken crab, braising in soy sauce, burning bean curd soup and so on. My favorite thing is cooking porridge. Let me share a method of making Portunus crab porridge:

1. Prepare two swimming crabs, peel off the shell when cleaning, remove the crab cheeks on both sides, and then cut them in half.

2. Beat an egg and break it for later use.

Boil the oil in the pot. After the oil is hot, wrap the crab incision with egg liquid, fry one side of the incision in oil, and then take it out for later use.

3. Prepare a casserole, wash 200 grams of rice, add water, turn to low heat, simmer until white rice soup appears, pour in the fried Portunus, and simmer on low heat until the porridge is sticky. Add some salt, coriander or onion before cooking.