Stir-Fried Rice Cakes with Blue Crab — Easy Dish for Entertaining Guests

After cleaning the crab, cut it into small pieces and marinate it with a little salt and a small spoon of white wine for 5-10 minutes. Slice the rice cake thinly, and set aside the ginger and garlic.

The marinated crab pieces are coated with a layer of starch.

All the crabs coated with starch.

Put oil in the pot, and when the oil is hot, fry the crab pieces over medium-low heat until cooked. (It's best to use a longer tool; I used chopsticks to turn them over and ended up getting splattered by the oil, TT....)

Fried crab pieces.

Mix an appropriate amount of light soy sauce, oyster sauce, ketchup, sugar, and cooking wine to make a sauce. (The taste of this sauce is basically the taste of the finished product)

Soak the rice cake slices in boiling water for 5 minutes in advance to soften them.

Start with a new pot of oil, add fresh ginger and garlic and sauté until fragrant.

Lightly stir-fry the freshly fried crab pieces.

Stir-fry the slightly softened rice cake slices a few times.

Pour in the prepared sauce and stir-fry.

Cook until the sauce is almost dry, then transfer to a plate and sprinkle with chopped green onions before eating. (If you're worried the rice cakes aren't fully cooked, you can add a little more water and cook until the sauce is dry)