Crab porridge(pang xie zhou )

Crab porridge

Introduction:

"Of course, seafood is the original flavor of steamed, but if you're tired of steamed hairy crabs, try this crab porridge. In cold winter, it takes only 20 minutes to eat hot porridge with pressure cooker. It's light and nutritious, and it's very simple."

Production steps:

Step 1: prepare a hairy crab

Step 2: wash the crabs and shred the ginger

Step 3: soak rice in water for a while

Step 4: take apart the crab shell, remove the white things on both sides, and then cut it into two sections,

Step 5: turn down the heat, put some oil in the pan and fry the crab feet

Step 6: then put the two parts in upright,

Step 7: finally put the crab shell

Step 8: fry until the crab feet are golden

Step 9: pour in a large bowl of water and bring to a boil

Step 10: pour three spoonfuls of cooking wine

Step 11: a spoonful of salt

Step 12: a spoonful of chicken essence

Step 13: pour out the water for soaking rice, pour everything into the pressure cooker and mix with rice. Turn the steam on the high heat and turn it down for about 20 minutes to get out of the pot~

Materials required:

Hairy crab: one

Rice: half a cup

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Precautions: 1. Hairy crabs must be washed clean. It's too dirty. I cut off the bottom half of my feet. 2. I can take out the sandbags inside the crab shell. It's hard to describe, and I didn't eat them before. 3. If you want to make it lighter, pour some oil into the fried crab, and then add water to start seasoning. 4, you can not add ginger, but still put cooking wine, otherwise there is a fishy smell.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pang Xie Zhou