Materials: sea crab1500g, rice crust (millet) 200g,

Seasoning: lard 1 20g, cooking wine 50g, salt 8g, monosodium glutamate 2g, pepper15g, onion15g, ginger10g, and pea starch 20g.

working methods

1. Crab meat: Wash the crab with clear water, first cut off the crab legs and claws, then remove the crab shell, cheeks and umbilical plate, scrape off the hair of the crab roots and claws, and cut off two joints. Cut the onion into flowers; Ginger cuts rice; The crispy rice was cut into small pieces four centimeters square.

2. When eating, put the oil in the pot to 60% heat, stir-fry the ginger rice, stir-fry the chopped green onion and crab roe, cook the cooking wine, add chicken soup 1000ml, salt, monosodium glutamate and pepper to boil, adjust the taste, dilute the sauce with wet starch and put it into the soup cup.

3. When the oil in the other pot is heated to 70%, fry the crispy rice until golden brown, pour in a colander to drain the oil, put it in another soup cup, fry the crispy rice with one hand and the crab roe soup with the other, first put the crispy rice on the table, and immediately pour the crab roe classic soup into the crispy rice, that is, it smells like cracks and sounds, and then serve with two small bowls of ginger vinegar juice.