Stir-Fried Rice Cake with Swimming Crab--China, On The Tip Of The Tongue

Stir-Fried Rice Cake with Swimming Crab
Ingredient: swimming crabs
sliced rice cakes
green and red peppers
Flavoring: green onion
ginger
garlic
chive
white sugar
salt
pepper powder
wine
starch
Directions:
1. Clean the swimming crabs and remove the crab cover the crab gills. Chop into pieces and slap the crab claws with a knife for several times.
2. Salt the chopped crab with wine, salt and pepper powder, then slap with starch.
3. Cut the green and red pepper into rhombic blocks and the green onion into sections. Slice the ginger and chop the garlic and chive.
4. Heat up the pan with oil.
5. Put the chopped crabs slapped with starch into the pan to stir-fry. It doesn’t need much oil.
6. Heat up another pan with oil.
7. Put in green onion, ginger and garlic to stir-fry.
8. Add in spicy sauce to stir-fry.
9. Put in the fried crabs and stir-fry with wine.
10. Put in sliced rice cakes.
11. Stir-fry with a fast speed evenly.
12. Pour in a bit of boiling water or soup, and flavor with white sugar and salt.
13. Turn to low fire when the juice becomes thick.
14. Put in chopped green and red peppers to stir-fry.
15. Pour a little bit of sesame oil.
16. Sprinkle with chopped green onion in the end.