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

1, prepare two Portunus, peel off the shell when cleaning, remove the crab gills on both sides, and then cut them in half.

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

Boil the oil from the pan. When the oil is hot, wrap the crab's incision with egg liquid, fry one side of the incision in the oil, and then take it out for later use.

3, prepare a casserole, wash 200 grams of rice, add water, turn the fire to a small fire, slowly stew until the white rice soup appears, pour in the fried swimming crab, and simmer until the porridge is sticky. Add some salt, coriander or onion before taking the pot.