The delicious and simple way to make rice cakes is as follows:

Ingredients: 4 Gong-style Yangcheng Lake hairy crabs, 200g rice cakes, 1 spoon of Pixian Sichuan-flavored red bean paste, 3 cloves of garlic , 1 ginger, half an onion, 1 green onion, appropriate amount of flour, appropriate amount of salad oil, appropriate amount of salt, 1 teaspoon of sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce.

Steps:

1. Prepare materials.

2. Cut the ginger, garlic, onion and shallot.

3. Pour an appropriate amount of water into the pot, bring it to a boil over high heat, add the rice cakes, cook over high heat for 2 minutes, remove and drain the water and set aside.

4. Cut the washed hairy crabs in half.

5. Have you seen the crab roe? It's so tempting.

6. Dip the cut hairy crabs in a little dry flour and finish everything in sequence; (this way you don’t have to worry about the crab roe flowing out during the cooking process!).

7. Heat the pan and pour oil.

8. Place the hairy crabs cut side down and put them in the pot.

9. Add chopped ginger and garlic.

10. Add appropriate amount of salt.

11. Add a teaspoon of sugar.

12. Add appropriate amount of cooking wine.

13. Add a spoonful of Pixian Sichuan-flavored red bean paste and stir-fry.

14. Add appropriate amount of light soy sauce.

15. At this time, the hairy crabs have turned golden yellow! Add the blanched rice cakes and onions and stir-fry constantly to prevent the rice cakes from sticking to the pan.

16. When the rice cake is soft and glutinous and the soup is rich, turn off the heat, sprinkle in the chopped green onions, and serve.

17. Come on, have a taste.