Crab congee

It's good to see the porridge in a pot of rice and white, with crabs. It's so much fun to see the porridge go on, and it's so bright, and it's so thick, and it's so hard to remember that the last porridge went on and on. If you don't do it well, your family doesn't want to see it, you don't want to waste it, you have to eat more, you have to do it well, you can't stop feeling the joy of doing it. When the crabs came out of the market, they were so excited that they picked up a non-comfort weekend and had a dream of having a beautiful, super-rich breakfast in the sun, and because they were a little late and took too long to make it, why didn't the baby eat at the end of the day without being sticky, and then spilling the pot, making it all over the stoves, and messing with it. After some adjustments, it took almost 10 minutes to get up in the morning to drink the bowl, thick, soft, fresh crab congee. When my mother was too old to eat, and my son was too young to do it, the crabs in my family became the food for me and someone in my family。