Cooking Steps

1. 

   Step1:Clean the fresh hairy crabs. Keep the stomach up. Put a piece of ginger on each crabs. Put them in a steamer and steam them. I steamed 5 crabs while they were fresh. I left one for the father and one for the mother to make this porridge. The other three can be steamed directly and eaten with ginger vinegar juice. I can also refrigerate them for another way to eat. It's OK to refrigerate them for one or two days after cooking.

2. 

   Step2:Steam for 7 minutes after boiling. Remove the crab that needs to make porridge. If you eat steamed crab directly, steam for 15 minutes after boiling. Decompose the steamed half cooked crab. Remove the crab feet and pliers. Break off the crab bowl. Discard the crab heart, crab stomach and crab gill. Divide the rest into two parts. It can be seen that the Crabmeat and the crabmeat have not completely solidified yet. In this way, they will make the taste more delicious when boiled in the congee. Some people can take advantage of the crabs to disassemble them without steaming. However, I can't do that. Wash shrimps, scallops, cut ginger and set aside. Because the whole crab is cooked in congee. So before cooking, you must brush the surface clean.

3. 

   Step3:Add 3 / 4 full water to the casserole. If it's too full, it's easy to overflow. After the water is boiled, boil it with rice. In order to make the porridge thick, I used a full cup of rice in a special measuring cup for electric rice cooker. Rice and jiangmi are 1 / 2 each. At the beginning, the rice should be stirred frequently to avoid dry rice paste.

4. 

   Step4:Put the disassembled crabs, shrimps, scallops and shredded ginger into the water rice mixture over low heat. Add salt and pepper according to your taste after boiling. Cook for 5-8 minutes over low heat.

5. 

   Step5:After leaving the fire, you can sprinkle some cauliflower leaves for decoration, or you can leave them alone. The delicious crab meat porridge is ready. Enjoy it.