Crab congee
By VicentaLakin
Seafood, of course, is fresh, but if you're tired of steaming crabs, try this crab congee
Recipe Recommendations
- hairy crabs a
- rice half a cup
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Crab congee
1
Get one of those crabs ready
2
Clean up the crabs
3
The rice will be watered for a while
4
Take the crab shells off, cut the whites on both sides, and beat the crabs
5
Put some oil in the pot. Put the crab feet in and blow it up
6
Then you put two bodies up and in
7
Finally, crab shells
8
Just blow up the crab feet
9
Put a big bowl of water in it
10
Three spoons of wine
11
A spoon of salt
12
A spoon of chicken
13
Put the water down, put everything in a high-pressure pan and mix it with riceCrab congee Make Tips
1. The hairy crabs must be washed thoroughly as they are really dirty; I cut off the lower half of their legs. 2. You can remove the sand bag inside the crab shell. This thing is hard to describe, and I used to eat them without removing it. 3. If you want it lighter, you can pour out the oil used to fry the crabs, then add clear water to start seasoning. 4. You can skip the shredded ginger, but you still need to add cooking wine, otherwise it will have a fishy smell.