[Hairy Crab Rice Cakes]
Snow-white rice cakes coated in a rich, glossy red sauce are soft yet chewy, fully absorbing the sweet freshness of the crab meat and the deep aroma of the sauce, making them irresistibly appetizing.
Ingredients
Steps
Scrub the hairy crabs clean with a brush, cut them in half, and coat the cut side with an appropriate amount of flour.
Pour oil into a wok to a depth of about half a finger joint. Place the crabs in the wok with the floured side down and fry until the cut surface turns golden. Remove and set aside.
Bring another pot of water to a boil, add the rice cakes and cook for about 2 minutes. Remove and place in cold water, then set aside.
In a clean wok, sauté minced ginger in oil until fragrant, then add the crabs. Add 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, and a little sugar. Stir-fry evenly, then pour in enough water to cover about half of the crabs. Bring to a boil, reduce to low heat, cover, and braise for about 5 minutes.
Add the rice cakes and stir-fry until the rice cakes become soft and glutinous and the sauce thickens.
Dish up and sprinkle with chopped scallions. Warm a pot of huangjiu (yellow rice wine) to serve alongside—perfect.