Chili rice cake and spicy stir-fried crab

Overview

How to cook Chili rice cake and spicy stir-fried crab at home

Select fresh baby crabs (female swimming crabs), wash them, peel off the shell and gills, gently scrub them with a clean toothbrush, and use kitchen scissors to divide one crab into four parts
The incisions of the crabs are dipped in dry starch. The advantage of this is that the meat can be kept tender and the flavor is not lost during stir-frying.
Put water in the pot and bring to a boil. Add the crab shells and cook until they turn red. Drain and set aside for later use
Red crab shells, decorations on the plate...
One head of garlic, I used one head of garlic because it is easy to peel
Heat butter and peanut oil in a hot pan, add garlic slices and three or four chopped pickled peppers and roast until fragrant
Add crabs and stir-fry for a while
Add the softened rice cake and stir-fry for about half a minute
Add a spoonful of Korean chili sauce and half a bowl of water and continue to stir-fry over medium-low heat
Taste the saltiness. If it is not salty enough, add an appropriate amount of salt to taste and continue to stir-fry until the juice is reduced
Arrange on a plate, top with crab shells and sprinkle with chives to garnish 👌
Finished product pictures