Shanghai Hairy Crab Rice Cake
by Mizuki
Favorite
Difficulty
Easy
Time
30m
Serving
2
The crab meat is very tender this season
1. Buy back the finished sliced rice cakes, wash them, and separate the slices for later use
2. Slice peppers and mushrooms, slice onions along the lines
3. Cut dried chili into sections, mince ginger and garlic
4. Wash the crabs after the other ingredients are ready
5. Cut the crab in half
6. Heat the cooking oil in a pot, add dried chili, garlic froth, and ginger froth at the same time, and sauté for two minutes
7. Add onions and continue to saute for two minutes
8. Put the mushrooms in the mouth and fry for a minute
9. Add the crabs and stir fry without adding water, cover and cook for two minutes
10. Put in white wine, cook on the lid for three minutes, add sugar, light soy sauce, salt, and dark soy sauce in sequence, add one at a time and stir fry for one minute
11. Stir the rice cakes in the pan for one minute, add appropriate amount of water and cook for five minutes
12. If the rice cake is thicker, it is recommended to cook for a while, the soup will be more delicious, or put more oil when burning the oil pot
13. Stir-fry the green chilies evenly after they are put in the pan
14. Wok in three minutes
Tips:It is recommended to have more soup, it will be more beautiful when it is poured on the hairy crab rice cake when the pan is served.
There are more guests at home, so the amount of work done this time is relatively large.
