Fresh crab

Four or five (two or three if too big)

Ginger

Four slices

Small green onion

2 stalks (chopped)

Cilantro

2 stalks (chopped)

Peanut oil

2 tbsp. p>Soy sauce

1 tsp

Salt

Moderate (add to congee for flavor)

How to make crab congee

Brush the crabs with a brush, the big pincers of the river crabs and the gate crabs have crab hairs, so make sure to brush them clean. Smaller river crabs can break the large pincers, hairy crab large pincers meat, you can use a knife to scrape clean crab hair, be sure not to throw away ah thief pity!

Break off the crab tail with your hand, and pull out some of the dirt when you break it with your hand, don't use scissors.

Peel the crab shell by hand, remove the gills and beard, and then use the handle of a small spoon to clean up the black stuff in the middle of the crab meat and crab roe, keep the crab roe, rinse with water to get good crab meat and crab roe standby, clean up as shown in the picture.

Use a small spoon to gently take out the crab yolk on the broken off crab shell, see the picture operation.

Use the spoon handle and spoon to easily take out the whole crab yolk, put it in a bowl and reserve. You'll need them for the congee.

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

Wash the rice and cook the congee in a casserole dish until the congee is soft and mushy, stirring and rolling the congee with a spoon while cooking.

Cooked sticky rice porridge add marinated crabs and crabmeat, then add ginger, continue to stir and roll

Continue to use a spoon to stir and roll to prevent the bottom of the paste, the more sticky rice porridge the more delicious, and cook out the crab's fresh flavor

Added to the chopped green onions and cilantro minced, stir

Put the peanut oil, salt to taste can be

Put the peanut oil, salt seasoning

The delicious crab congee is ready