Next, I started making and cleaning crabs. I chose freshwater hairy crabs. There is a trick when cleaning crabs, that is, washing them with warm water, so that crabs will stay in warm water well and will not move no matter how people wash them.
Clean the crab, cut it in the middle with a knife, and split it in two, so it's easy to taste when fried. After cutting, start to marinate with salt and starch for a while. You can pour a small amount of yellow wine and vinegar to remove the fishy smell.
Rice cakes need to be soaked in water to be soft, so that they are soft and smooth when fried.
Then start cutting garlic, pat garlic seeds with a knife, peel them, and chop them with a knife. Generally, garlic seeds need to be prepared more, so that they taste more fragrant and delicious. I'll choose two big-headed garlic, and there's probably half a bowl of minced garlic.
Start the oil pan. When the oil temperature reaches about 50 degrees, pour the minced garlic and pepper into the pot for frying, and then put them on a plate for later use.
Then there is a little oil left in the pot, then fire, pour salad oil, stir-fry crabs on fire, and put away the fried crabs for later use.
After the rice cake is soaked soft, starch is sprinkled on the surface of the rice cake. After fully stirring, fry the rice cake in the oil pan until the surface is slightly yellow, and you can eat it.
Add a small amount of salad oil to another pot, stir-fry lobster sauce, then stir-fry garlic and dried Chili together, add one teaspoon of salt and five teaspoons of sugar, stir-fry the sugar thoroughly, then pour in the fried crab and rice cake, stir-fry them together, and serve.
Crabs take up a lot of space, so every time I use an extra-large plate full of plates, the whole family eats around the table and enjoys it very much. My husband drinks two bottles of beer at a time. Friends who like spicy food can put more peppers. Of course, if you don't like spicy food, don't put too much pepper, just put a little spicy food.