Crab Porridge Recipe-2

Cooking Steps 1. Scrub the crab clean, carefully scoop out the crab roe and set aside. Cut the crab body into chunks, lightly crack the crab legs, and drizzle with a little cooking wine to remove any fishy smell. 2. Wash the white rice, add water and broth, and include ginger slices. Bring to a boil over high heat, then reduce to low heat. Do not cover the pot and stir frequently to prevent sticking, until the rice grains soften and break down, creating a thick consistency. 3. Add the prepared crab chunks to the porridge and cook until the shells turn red and the meat is cooked through (about 3-5 minutes). Pour in the reserved crab roe or beaten egg and gently stir to combine. Season with salt and white pepper to taste. 4. Turn off the heat, sprinkle with chopped celery and scallions, and serve.