Fried Rice Cake with Hairy Crab

Raw materials:

Freshwater crab (hairy crab), rice cake, flour, dark soy sauce, cooking wine, sugar.

Method:

1. Cut hairy crabs in half and dip them in a little dry flour, then stir-fry them in a frying pan until their shells turn red.

2. Stir-fry the rice cake slices until soaked in oil, add hairy crab, cooking wine, dark soy sauce, sugar, color and season to taste.

Features:

Shanghai, Jiangsu and Zhejiang popular flavor.

Comments:

The crab flavor is delicious, the rice cake is fragrant and glutinous, although it is a home-style practice, there is no lack of petty taste.

Home cooking

Main ingredients: hairy crabs, rice cakes, green onions, ginger, flour

Accessories: wine, soybean paste, sugar, dark soy sauce

1, wash the crab, cut in half from the back, remove the crab stomach, intestines, gills, and other inedible parts of the crab;

2, rice cakes sliced spare;

3, hot pan into the oil, when the oil is warmed up the crab one by one, the cut end dipped in dry flour. cut one end of the dry flour, into the frying pan and fry until golden brown;

4, all fried into the onion ginger stir-fry, cook the yellow wine in addition to fishy;

5, add a spoonful of soybean paste stir-fry, add sugar and soy sauce;

6, add the water over the crab, boil over high heat, change to medium heat for about 5 minutes;

7, pour into the rice cake slices keep stirring, so as to avoid sticking to the pot!

8, until the rice cake is soft and sticky, the soup can be out of the pot.