How little in the crab season, this home-cooked dish, the soft sticky rice cake and the fat of the white crab, can be called a perfect match.
By Fang Tai Happy Home
<h2>Royalties</h2>
2 crabs
Rice cake 500g
Fuel consumption 20 g
1 scoop of light soy sauce
Old soy sauce half a scoop
Cooking wine to taste
Sauce slices 6 slices
2 green onions
<h2>Practice steps</h2>
1. Prepare the original ingredients
2, cutting work: hair crab using the Fangtai sink dishwasher cleaning, everything is two; chopped green onion, ginger sliced.
3. Wrap the hairy crab noodles with corn starch (to prevent crab flour from falling)
4: Add enough water to the pot, pour in the rice cake and water, bring to a boil, drain and set aside.
5: Pour oil into a pan and sauté ginger slices until fragrant.
6: Stir-fry the crab for a while and add cooking wine.
7. Oyster sauce, salt, soy sauce, water, soy sauce.
8: After boiling, put down the rice cake with good water, boil the juice and sprinkle with green onions.
9, another meal artifact out of the pot.
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