Stir-fried Rice Cake with Swimming Crab
1.
Prepare the swimming crabs and rice cakes. The swimming crabs can be used live or chilled. The swimming crabs can be eaten as long as they are fresh dead crabs.
2.
Prepare the shallots, ginger and minced garlic. Portunus crab is also a cold food. You can add some minced garlic and ginger when cooking to remove the fishy smell and increase the fragrance. It can also relieve the cold
3.
Cut the swimming crab and remove the stomach and gills of the crab, then wash and control the water
4.
Glue cornstarch on all the cut sides
5.
Pour the ginger and minced garlic in a pan with warm oil to burst the fragrance
6.
Then dip the side of the crab cubes with the cornstarch and fry the crab cover together until it is slightly yellow and fragrant.
7.
Stir fry, then cook the rice wine
8.
Add a little hot water, put the light soy sauce into the pot, cover and cook the crabs to taste well cooked
9.
Then add the rice cake to the high fire to make a thick juice until the rice cake is soft and glutinous, then it can be out
10.
Sprinkle with chopped green onion on the plate and enjoy
Tips:
Portunus crab is a kind of seafood. It is originally salty, so you only need to add some raw soy to taste when cooking.
