Materials: Portunus trituberculatus1200g, rice cake 200g.

Accessories: 2 shallots, 5 slices of ginger, 2 cloves of garlic, 30g of oil, soy sauce 15g, oyster sauce 15g and 2g of soy sauce.

Exercise: Step 1 Now crabs are not big, but live crabs are very fat, and the taste of chilled crabs will be slightly worse. Slice ginger, pat garlic flat, cut onion into inches, and cut onion into chopped green onion for later use.

The second step is to break the rice cake with clear water, which will be easier to soften when frying. If you like to eat soft rice cakes, you can first boil them in a boiling pot and then soak them in clear water. However, water-fried rice cakes are chewy, but they are also time-consuming and suitable for young people. Portunus opened the crab cover, removed the crab cheeks and navel, cut the body into four pieces and sprinkled some starch on it.

Step 3, add a little more oil to the hot pot, add the crab pieces and fry until cooked.

Step 4: fry until one side is red, turn over and fry until both sides are red.

Step 5, add onion, ginger and garlic to saute.

Step 6: Add rice cake strips and pour in some water.

Step 7: Add one tablespoon of oyster sauce and one tablespoon of soy sauce. If you like something darker and thicker, you can add a little soy sauce.

Step 8: After mixing evenly, cover it and simmer. You can adjust the heat properly, otherwise the soup will dry and the rice cake will not be soft.

Step 9: After about 3 minutes, open the lid. The rice cake has been boiled soft. Stir-fry a few times, sprinkle with chopped green onion and serve.

The delicious fried rice cake with Portunus trituberculatus is the top way to eat rice cake.

Tip: There are several factors that make this fried rice cake delicious: crabs are live crabs. Except onion and ginger, garlic cloves and oyster sauce can't be saved, and the sauce is rich in soy sauce.