1. Get the materials ready. Wash well, cut the rice cake into strips, and cut the swimming crab into large pieces.
2. Don't wash off the yellow stuff in the swimming crab, because this stuff is the most nutritious. Adjust the cornstarch, pour it on top of the crab meat, stir evenly, and soak for five minutes.
3. Boil the water and pour into the rice cake strips, cook until the rice cakes are softened, then remove them and soak them in cold water (or clear water), and drain the water until it has cooled. Pour in more salad oil, the oil temperature is about 200 degrees, put in the soaked crab meat (don't pour the cornstarch on the plate into the pot together, it will not taste good). Fry (six minutes cooked), remove the crab meat and set aside.
4. Leave some oil in the pot and directly add the condiments (salt, white sugar, cooking wine, garlic, ginger, chili sauce soy sauce). When the aroma comes out, add the shrimp and stir-fry for about a minute before adding the rice cakes. Boil the water and turn off the heat, add in (Scallion Chicken Essence Spicy Fresh) and enjoy.
Tips:Friends who like this dish should learn how to make it. It's special and delicious. The brackets () after each step should be paid attention to.
