2. Wash and clean the pike crab, back shell, crab legs, ah, should be washed, and then cut into a small piece of a small piece. Note that the pincers feet and other things to cut off, so that the crab flavor can be fully integrated into it!
3. Put a small amount of rice into a rice cooker (you can also use an electric crock pot) and put more water in. Pour the processed pike crabs into the pot at the same time.
4. Add a small amount (about a spoonful) of cooking wine to the rice cooker to deodorize the fish, and a small amount of shredded young ginger (young ginger is very fragrant and deodorizes the fish, and doesn't feel spicy when chewed).
5. Rice cooker press cook porridge function, about 1-2 hours is enough. Friends who like to drink cooler porridge can choose 1 hour; and those who like to drink hotter choose 2 hours. Stir the congee slightly with a spoon when it rolls up, lest the crabs are all concentrated in one place. Sprinkle a bit of chicken essence in advance, so that the flavor of chicken essence can fully combine with the freshness of the crab.
6. Before leaving the pot, sprinkle a small amount of salt 1 minute in advance, and then add a little green onion to stir, a pot of delicious water crab congee is guaranteed to make you fresh to the heart! No matter what you do, you need to do the bottom of the porridge first. Northeastern rice soaked for two hours, add to the boiling water (with soup cooking better), slowly simmer (remember to often stir, so as not to paste the bottom) to the sticky (it takes about 40-60 minutes to do the salty congee should be salt and pepper to taste. Crab (generally used to porridge crab is mostly water crab) wash and remove the lungs and cut into pieces, put into the porridge in medium heat and cook for 5-7 minutes (remember to stir), sprinkled with chopped green onion and parsley can be.