Hairy crabs are not only used for cooking, but also full of yellow-flowing crabs for making porridge is quite delicious.
Add rice to the rice and soak for more than an hour to let the rice stretch slightly.
After the water is turned on, turn the rice down again, turn to a small fire, and pay attention to the stirring so as not to stick to the bottom of the pot.
Porridge boiled, chopped green onion, ginger, coriander.
Wash the crab, open the shell, go to the heart and heart. Cut in half. Don't throw away the black one, it's a paste. When cutting crabs, you can cut off the big crab claws and send the rope. I grabbed it directly with my back glove, so I can't clamp it. The first time I opened the shell myself, it was technical, and I could use a knife to lick it on both sides.
Cook until it is slightly thick. I like the rice is hard, the rice in the picture is too much, so it is a little over.
The crab has been in the water for about a minute.
Put the crab in the porridge, cover it with porridge, add pepper, ginger and salt, and open a little, add a small piece of lard. After a while, add chopped radish. The kind that wants yellow, no pepper.
Cook for about 10 minutes on high heat, turn off the heat, do not leave the pot, continue to let the porridge boil in the casserole. Add chopped green onion. I cook directly in a small casserole and eat it directly inside. The soup is delicious.
Porridge and lard can add delicious food. Generally, shrimp or scallops can be added, but I prefer the sweetness of the individual crabs. If you add too much, it will feel too fresh and can be adjusted according to your taste. Remember, the porridge must be boiled and then boiled. Radish is what I like very much, crunchy and very tasty.