The common practice of stir-frying rice cakes with Portunus trituberculatus is to use Portunus trituberculatus as raw material, pour in clear water, cut shallots and crabs in half, stir-fry with seasoning, and finally add rice cakes.

Ingredients: right amount of swimming crab and rice cake?

Accessories: water 10 10 ml, shallots 1, 5g shredded ginger, 5g cooking oil 10 ml, 5g cooking wine, 5g light soy sauce, 2g salt, 2g sugar and 5g water starch.

1. Pour 1 liter of clean water and wash the swimming crab. ?

2. Shred onions, shredded ginger and shredded rice cakes. ?

3. Open the lid of the triangle, remove the beard on both sides and cut it in half. ?

4. Pour in cooking oil, shredded ginger and shredded onion, which is very hot. ?

5. Pour in the swimming crab and cooking wine, stir well, and pour in 10 ml of water, soy sauce, salt and sugar, stir well. ?

6, pour the rice cake, stir fry evenly, and pour the water starch. ?

7. Portunus crab fried rice cake finished product map.

Precautions:

Crabs should not be eaten with sweet potatoes, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta. Eating crabs without cold drinks will cause diarrhea.