Crab Congee

1. Prepare raw materials;

2. Mix glutinous rice and stem rice, wash, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook slowly,

3. Clean the crabs with a brush under running water;

4. Open the lid of the crab's back shell;

5. Cut open the crab from the middle, remove impurities from the crab, and then take out the crab roe;

6. Stir a few times with a spoon in the middle;

7. Add ginger slices when the Congee is cooked to 80% maturity;

8. Pour in and out the processed crabs, cover them and simmer over low heat for five minutes;

9. After cooking, add salt and pepper to season, and finally pour in chopped scallions and stir well;

10. Congee