It’s crab fat season again. Looking back on this time last year, everyone made an appointment to eat crab pot in the night market stall. I’ll copy this situation at home this year. Friends can try it if they like. What I copied today is not a dry pot version. It’s fresh and tender, and there’s a little soup. It feels very good.

Ingredients

2 swimming crabs
Half a catty shrimp
1 rice cake
1 piece of streaky pork
1 green onion
1 portion of water bamboo
1 lotus root
Appropriate amount of salad oil
Appropriate amount of mushroom sauce
Appropriate amount of garlic chili sauce
Appropriate amount of raw cooking wine.
Proper amount of ginger

Directions

Step 1
Prepare all the ingredients.

Step 2
Add a little oil to the pot, put the sliced meat and scallions into the pot and saute until fragrant.

Step 3
Stir fry until this state can be very fragrant.

Step 4
Then add water bamboo, white lotus root and stir fry until it tastes good

Step 5
Cut and wash the crab and shrimp and set aside.

Step 6
Mix a sauce according to your preference. I use mushroom sauce, minced garlic chili sauce, soy sauce, cooking wine and green onions.

Step 7
Then put the crab and shrimp into the pot and fry until they change color and taste.

Step 8
Then put the rice cakes into the pot and fry them together.

Step 9
Pour the sauce into the pot.

Step 10
Stir fry until the ingredients hang evenly.