Materials?

Five hairy crabs (June yellow)

Finger rice cake 1 bag

Ginger? Onion? High alcohol liquor 1 bottle

thick broad-bean sauce

White granulated sugar

light soy sauce

dark soy sauce

Zhenjiang balsamic vinegar is small.

How to stir-fry rice cakes with hairy crabs?

The bought hairy crab was washed clean and drenched with white wine, and everything was cut in half with a knife.

Add a little oil to the pot, heat it with low fire, stir-fry the rice cake and take it out.

Shred ginger and cut onion into long sections for later use.

Wrap flour on the cut surface of the crab, fry it in oil pan with low fire until it changes color and take it out.

Leave the bottom oil with onion and ginger until fragrant, stir-fry the crab a few times, and then add a spoonful of yellow wine to remove the fishy smell.

Add 2 tablespoons of soy sauce and 3 tablespoons of sugar, stir well, pour water into the pot and bring it to a boil. Cover the pot and turn to medium heat for 2-3 minutes.

Open the lid, add the rice cake and a tablespoon of bean paste, stir-fry over high fire, and finally add a little soy sauce to color, collect the juice over high fire, and pour a little balsamic vinegar on the pot wall before taking out.

Tips

1. After buying crabs, you can soak them in white wine first, so that they can spit out the sediment. Secondly, you don't need to put yellow wine when you burn the crab yellow after it is more fragrant. Thirdly, it is more convenient for crabs to cut when they are drunk.

2. Cooking the rice cake with crab after oiling can make the rice cake more tasty.

Adding a small amount of balsamic vinegar to stir-fry crabs can make this dish more flavor.