rice cake swimming crab
| Portrait crab 2 pieces | rice cake 250g |
| Chives 3 roots | Onion 1/4 pieces |
| Ginger 1 small block | Starch 2 tablespoons |
| Light soy sauce 1.5 tablespoons | Old soy sauce 1 small spoon |
| Oyster sauce 1 tablespoon | sugar 1 small spoon |
| Salt A little | White pepper A little |
| Water/Beer 100ml | Cooking wine 1/2 tsp (optional) |
Step 1
Wash the swimming crabs you bought, cut off the navel with kitchen scissors, and break open the shell.
Step 2
Take out the crab heart, remove the crab gills on both sides, cut off the crab legs, and cut the crab body in half
Step 3
Soak rice cakes in water until soft
Step 4
Dip the cross-section of the swimming crab evenly into a thin layer of starch
Step 5
Heat the oil pan until it is 60% hot, add crab pieces and crab legs, fry for 30 seconds until the crab pieces are browned, drain the oil and set aside
Step 6
Leave the oil in the oil and sauté the green onions, onions and ginger until fragrant. Add the fried crabs and stir-fry until fragrant. Add the rice cakes and stir-fry evenly.
Step 7
Add 1.5 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar to taste
Step 8
Finally, pour water/beer to cover the ingredients and cook for 2-3 minutes until the rice cake is soft and glutinous.
Step 9
Before serving, add a little salt and white pepper according to personal taste, and sprinkle with green onions. Cooking tips for swimming crab with rice cake1. If you are afraid of handling live crabs, you can wash the crabs and put them in the refrigerator for quick freezing, freeze them for 10-15 minutes before handling;
2. Both beer and cooking wine can remove the fishy smell. If you add beer to stew, you don’t need to add cooking wine.
