Stir-fried rice cake with crab

Cooking Instructions

1. Clean the crab, lift the lid of the crab, clean the gills, and halve.

   

2. Prepare a bowl of cornstarch and dip the cut crab dough in a layer of starch.

   

3. Heat a frying pan, pour in a little oil, put the crab pieces side down in the pan, fry over medium heat until the cut sides are slightly browned, then turn over and fry both sides of the crab pieces.

   

4. Add the crab shells and fry them together until the crab shells are completely red, then put out the crabs, pour out the remaining oil, wash the pan, or wipe it clean with a soft cloth.

   

5. Heat the pot again, pour in a little oil, add minced garlic, chopped shallots, ginger slices, and stir-fry over low heat until fragrant.

   

6. Put in the fried crab pieces and rice cake slices, stir-fry a few times over medium-high heat, then cook a little white wine, pour in water after stir-frying, the amount of water is not too much, not all the rice cakes, boil over high heat, turn to medium heat and cook for about 5 minutes, until the water in the pot is thickened and reduced.

   

7. Begin seasoning, pour in light soy sauce, dark soy sauce, oyster sauce and sugar, stir-fry evenly, and let the soup in the pot coat the ingredients. Sprinkle a little chopped green onion before cooking, stir-fry evenly, and it's all done.