How to make crab roe porridge

Ingredients: Rice (one and a half cups), hairy crab (female)

Ingredients: shredded ginger, salad oil, cooking wine, salt, and a little broth essence or MSG.

How to make crab roe porridge

1. Wash the rice first, put it in a casserole, and boil it with hot water. Make sure there is enough water, and it is best not to add water during the process. Congee shops usually soak the rice for several hours so that it is easier to cook. After boiling, simmer for half an hour.

2. Put the shredded ginger and the chopped crab into the pot. If you don’t mind the trouble, you can pick out the crab meat and put it in, so it will be easier to eat.

3. Add a spoonful of oil.

4. Add a little cooking wine

5. Cook on low heat for another half an hour, add a small spoonful of salt. Be careful when adding salt. I don't know if it's because porridge absorbs salt very well, but a small spoonful of salt makes the porridge taste quite salty. If you feel it's necessary, add some soup stock or MSG.