Green Crab Fried Rice Cake

Overview

The autumn wind blows and crabs' legs itch. Golden Autumn Crab Fatty is the best season of the year for eating crabs. It happened to be the Mid-Autumn Festival when my family gathered for dinner. I bought a few Sanmen blue crabs to make a green crab fried rice cake. The taste of the green crab penetrated into the rice cake, which was very delicious. It was just a photo taken while cooking in a hurry, so the visual quality was reduced a lot

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• cooking wine
• garlic
• light soy sauce
• onions
• blue crab
• ginger
• rice cake
• salt
• vegetable oil

Ingredients

Steps

1. 1 Insert chopsticks from the eyes of the blue crab to stun the crab, then clean the shell with a brush

   

2. 2 Peel and clean the crab, remove the crab heart, crab gills, crab intestines and crab stomach.

   

3. 3 Chop into pieces

   

4. 4 Rinse the rice cake slices with water

   

5. 5 Put oil in a pot, add shredded ginger and minced garlic and stir-fry until fragrant (more ginger is needed)

   

6. 6 Add chopped crab and stir-fry

   

7. 7 Add cooking wine, light soy sauce, and a little salt and stir-fry until fragrant. Add rice cake slices and stir-fry together. Pour in a little water to avoid sticking to the pan.

   

8. 8 When stir-fried, add chopped green onion and remove from the pan