1. Frozen cut swimming crabs are thawed clean and drained
2. Soak the rice cake for a while in advance, if it is fresh and soft, you don’t need it
3. Garlic smashed, ginger sliced and red pepper ready
4. Dip the swimming crabs one by one in the cornstarch and set aside
5. Start the frying pan, put the tempeh sauce and sauté first
6. Then add garlic, ginger, red pepper and saute
7. Add the swimming crab dipped in cornstarch and fry for a while and then stir fry
8. Add cooking wine
9. Add some salt
10. Add some light soy sauce
11. Add soy sauce
12. Stir-fry with sugar
13. Add the rice cakes and stir-fry together
14. Add a small amount of water to boil
15. When the juice is almost dry, sprinkle with chopped green onion
16. Drizzle with sesame oil and stir-fry evenly out of the pan
Tips:My home is not too spicy, so this dish is not too spicy. Adjust it according to your preferences!
Buy on JD
Buy on Amazon