Fried Rice Cake with Crab
1.
Clean the crabs and rice cakes. Wash dried chili, sliced ginger, and garlic granules, and drain the water for later use.
2.
In a clean, water-free pot, turn on high heat and pour in corn oil.
3.
Warm the oil, pour in the dried chili, slap the garlic with a knife back, chop it into pieces, add the ginger slices, and stir-fry slightly to create a fragrance.
4.
Pour in the crab and stir fry.
5.
Stir-fry until the crab slightly changes color, pour in cooking wine, cooking wine a little more, to remove fishy. Then continue to stir fry.
6.
Stir-fry for a while, pour in all the rice cakes, and stir-fry together.
7.
Add a little light soy sauce and stir fry to make the crab slightly colored, otherwise it will lose the appetite for nothing.
8.
Stir fry for 1-2 minutes, pour in water, and skip the crabs. Stir-fry evenly, cover the pot and simmer for 3 minutes.
9.
Then add salt to taste.
10.
Cut the green onion into sections, you can cut the green onion, I don’t like it, so cut it into sections.
11.
Add sugar to increase freshness. Stir fry evenly.
12.
Pour in the green onions. Stir fry a few times, the rice cake is soft, you can poke it with a spatula. Can be out of the pot.
13.
Plate.
Tips:
1. There must be chili and garlic for the flavor to be strong enough. 2. Eat while it is hot, it will be fishy if it is cold!
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