Fried rice cake with hairy crab
By KarenRoberts
Ingredients: chicken essence
Recipe Recommendations
- hairy crab appropriate amount
- rice cake appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- carrots appropriate amount
- flour appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Fried rice cake with hairy crab
1
Wash the peppers and cut the green onions, ginger and garlic.
2
1 tablespoon of flour, set aside, rice cake.
3
Wash the carrots and shred them.
4
Rinse hairy crabs with clean water.
5
Wash the hairy crabs and cut them in half. (It's a little cruel. I chopped it off with my eyes closed. Forgive me, hairy crab)
6
Remove the heart of the hairy crab and evenly dip it with flour after the stomach.
7
After pouring oil into the pan and heating it, put the flour-coated crabs into the pan and fry them.
8
After frying, stir fry with a shovel and remove evenly.
9
Leave the remaining oil in the pan, add the spring onions, ginger, garlic, and pepper to saute until fragrant.
10
Then add the hairy crabs, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of white sugar, and 1 tablespoon of oyster sauce, stir fry well.
11
Pour boiling water into the crab.
12
After the water boils, add the rice cakes.
13
Cover the pan and heat over medium heat for 2 minutes.
14
After the soup thickens, add the shredded carrots and stir well, add a little chicken essence, and stir well chopped green onion.
15
It's ready. Look, the soup is beautiful, it's all crab roe aroma ~~