We all know that it's the season to eat hairy crabs. In fact, this is the moment when Portunus is fat. Portunus has a lot of meat. As long as it's alive or fresh enough, no matter how you do it, it's also delicious. Go to the market and grab two live crabs. Wash them and chop them into the pot. Grab my favorite rice cake. Put in the rest of the curry from last week's beef curry rice. Haha. A large plate of hot curry rice cake and crab will come out. Some people eat crabs. I eat rice cakes. Some people love the thick soup. They just scrape the plate clean without a drop left.
Step1:Wash the swimming crab, uncover the cover, remove the gills, cut off the pliers and crack them with the back of the knife. Cut the crab into four piece
Step2:Coat the surface of the portunus with a thin layer of dry flour
Step3:Sliced ginger, sliced scallion and washed rice cake
Step4:Heat the wok and pour in the oil. 5% heat it up, and then turn the cut of the crab with flour downward. Fry it over medium heat until the cut solidifies and sets. The color of the crab turns red and the crab is full
Step5:Leave the remaining oil and put the ginger slices and the scallion sections in. Stir the fragrance. Put the fried crab pieces in. Cook the cooking wine to remove the fishiness
Step6:Add some water and bring to a boil. Change to medium heat. Cook for about 5 minutes
Step7:Pour the rice cake into the pot. Cook for 3 minutes
Step8:Turn the heat to add the curry. Cook for 45 minutes. Let the curry melt. Add the green onion and stir fry for several times.
Cooking tips:There are skills in making delicious dishes.