Cooking Steps

1. 

   Step1:Two swimming crabs. One egg to break up. Half a cabbage. Some chopped green ginger and garlic. A handful of green onion.

2. 

   Step2:Water milled rice cake 1000 grams. Cut into strips. Rinse with water. Drain water for standby.

3. 

   Step3:Heat the pot. Pour in the oil. Stir the chives, ginger and garlic.

4. 

   Step4:Cut the portunus into pieces and remove the gills. Stir fry the crab in high heat.

5. 

   Step5:Stir fry the crab. After the crab shell turns red, pour in the egg liquid. Fry slightly to set the shape.

6. 

   Step6:Stir fry. Turn over and set. Season with a little salt and sugar.

7. 

   Step7:Cook in cooking wine. Cover the pot and simmer for one minute.

8. 

   Step8:Pour in the rice cake. Stir fry slightly. Add a tablespoon of boiling water. Cover. Heat for two or three minutes. Make the rice cake and crab juice fully absorbed and cooked.

9. 

   Step9:Add shredded cabbage, stir fry evenly, and add some oil (preferably lard) to stir fry evenly. At this time, add a small amount of soy sauce and oyster sauce. Continue to stir fry. Finally, sprinkle a handful of onion. Mix well and turn off the heat.

10. 

    Step10:Loading. The delicious fried rice cake with crab is ready to eat. There is no need for flavoring such as MSG and chicken essence. The delicious soup of Portunus japonicus is completely absorbed by rice cake. It's so perfectly combined. The enjoyment of taste buds. It's amazing.