Raw materials:

Pike crab, rice cake slices, green and red peppers,

Seasoning:

Scallion, ginger, garlic, chili sauce, scallions, sugar, salt, pepper, white wine, starch.

Practice:

1, the pike crab clean up, remove the crab cap, crab gills, and other excess, chopped into pieces, crab pincers should be slightly patted with a knife a few times for good;

2, cut the crab pieces with white wine, salt, pepper, marinade patted with starch;

3, green and red bell peppers cut into rhombus-shaped pieces, shallots cut into segments, ginger slices, garlic minced, shallots minced;

Steeped;

Steeped. p>4, the pan do hot oil;

5, into the pat good dry starch crab pieces, frying until brown, do not put a lot of oil, but must choose such a pan;

6, another pan, do hot oil;

7, into the onion, ginger and garlic, sautéed flavor;

8, into the chili sauce stir-fried flavor and red oil,

9, into the deep frying Add the crab pieces, stir-fry and cook with white wine;

10, put in the rice cake slices;

11, stir-fry quickly and evenly;

12, add a little boiled water or broth, add sugar and salt to taste.

13, until the soup thickens to a small fire;

14, into the green and red pepper pieces stir fry;

15, stir fry evenly add a little sesame oil;

16, sprinkle on the chopped scallions can be discharged into the pan.