Crab Roe Porridge

150 grams of rice, 1 live crab, and a little chopped coriander.

Seasoning: 2 grams of sliced ​​ginger, 1/2 teaspoon each of fine salt, MSG, and Shaoxing wine, a little pepper, 1 teaspoon each of cooked lard and salad oil.

How to make crab roe porridge

2. Light a pot on fire, add appropriate amount of water, put in rice, ginger slices, and crab roe and boil over high heat, then add Shaoxing wine, turn to low heat and simmer for 2 hours. When the porridge is almost done, remove the ginger slices, pour in lard, sprinkle in MSG, pepper powder, and chopped coriander, mix well, then serve.

In the golden autumn season, chrysanthemums are fragrant and crabs are fat. There are many ways to eat crabs, such as stir-frying or boiling, or making crab sauce soup, etc. There are two unique ways to eat the "roe crab" in Wanning Hele: ​​one is to fry the crab with five flavors. Most Wanning restaurants use round-navel female crabs, which are fried in oil and then cooked with a variety of seasonings. The finished dish is bright red, with a lot of roe that is powdery and elastic, a thin shell, and tender and refreshing meat. You will never get tired of eating it. The second is steamed red roe crab. This recipe is a traditional local specialty in Wanning. It uses a large, fat and plump female crab to steam it and dip it in a variety of seasonings, especially fresh peppers and oranges. Its characteristics are bright red shell color, yellow roe inside the shell, fresh and delicious white meat, yellow roe, sweet and fragrant, unique flavor, and tempting. No wonder tourists who come to Wanning always praise it after eating it, and some guests even say "You have to go to Wanning to eat roe crab".