You don't need to fry crabs in advance to cook crab porridge. You can directly put it into porridge and cook it together, which will make it more delicious. However, crabs must be cleaned before making crab porridge.

Step 1

Prepare raw materials

Step 2

Mix glutinous rice and japonica rice, wash them, add appropriate amount of water, boil over high fire, and then turn to slow cooking < Open the cover of the crab's back shell

Step 4

Stir it with a spoon a few times in the middle

Step 5

Chop it from the middle of the crab to remove impurities on the crab, and then take out the crab yolk

Step 6

Add ginger slices when the porridge is cooked to 8%

Step 7

Pour in the processed crab, and cover it with a small fire.

2. When handling crabs, clean them first, then fry the shell on the back of the crabs, uncover the crab cover, cut it into two pieces, remove the impurities of crab gills, crab stomach and crab heart, and take out crab roe (which can be used as other dishes). Be careful not to be caught by crab tongs, and keep the crab cover intact when handling crabs;

3. when the porridge is cooked to 8% maturity, add ginger slices and the processed crabs, add salt and white pepper to taste after cooking, and finally add chopped shallots.