Crab 1 kg

350 grams of rice cake

Four small peppers

Some ginger slices

Garlic quantity

Onion number

Proper amount of flour

How to stir-fry rice cakes with crabs?

There are almost thirteen or fourteen small crabs in a catty, which are really small, but they don't eat crab meat, so it doesn't matter.

Slice the rice cake, not too thick, or it will be uncooked and delicious.

Wash it, break off the crab shell and clean up the internal organs and cheeks. Because the crab is very small, it is easy to break it in half by hand, sprinkle flour on the clean plate and wrap the crab pieces with flour. This can prevent crab roe from falling out when frying.

It's still a lot of trouble, and we have to do it one by one …

A whole plate, satisfied!

Pour oil into the pot, heat it, and pour the crab wrapped in flour down for frying.

Fry until golden brown on both sides. Fry for a while if you like crispness, and fry on low heat.

Because it was so fragrant, I couldn't help but sprinkle some cumin powder and eat it directly …

The remaining oil in the pot is directly sauté ed with onion, ginger, garlic and pepper. I forgot to put ginger here, but I must put it because crabs are cold.

After frying, stir-fry the rice cake.

After the rice cake becomes soft, add the fried crab, add soy sauce and cooking wine and stir fry.

Stir-fry, add water, cover the pot and stew.

After stewing, the rice cake is soft and rotten, and you can sprinkle coriander to collect juice! Be careful not to collect too dry juice and leave some soup.

Shengpan, you are finished!