Crab Rice Cake
1.
Wash the crabs
2.
Cut long slices of rice cake
3.
Prepare sliced ginger, chopped green onion, and sweet potato powder
4.
Use a knife to chop off the crab's back
5.
Put the oil in the pot and heat it for 5 minutes, pat the cut crab with sweet potato powder and put it in the oil pot
6.
Fry until the crab changes color and then pick it up
7.
Then fry the rice cake and scoop it up
8.
Leave the base oil and add the ginger slices to explode the fragrance
9.
First return the crab to the pot and add the cooking wine
10.
Then add the rice cake, then add the light soy sauce and stir fry evenly
11.
Add boiling water, cover and cook until the crabs are cooked
12.
Open the lid and add sugar and stir-fry evenly until the juice is completely dried, then turn off the heat and sprinkle with chopped green onion on the table
Tips:
1. Cook the crab immediately after cutting it into pieces. Such crabs can still be moved in the pot. The sweet potato flour must be rolled with a rolling pin first;
2. The cooking methods of this dish are also diversified, and the seasoning inside can also be changed according to your favorite, such as; the spicy taste is also quite good;
3. Ginger can not only remove fishy, but also neutralize the coldness of crabs. You can add a few more slices.
