1. Prepare materials
2. Scour the crabs clean with a brush, cut them in half, and dip appropriate amount of flour on the cut surface.
3. Pour about half a knuckle-deep oil into the pot, put the crab on the flour-dipped side of the pot, fry until the cut is golden in color, remove it and set aside.
4. Boil another pot of boiling water, cook the rice cakes for about 2 minutes, remove them and put them in cold water, set aside.
5.
Saute the minced ginger in the oil pan, add the hairy crab, add 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and a little sugar, stir fry evenly, pour in the water that is half of the hairy crabs, boil and turn to low heat. Cover and simmer for about 5 minutes.
Add the nian gao and stir fry until the nian gao is soft and waxy and the soup thickens.
Sprinkle with chopped green onions.
6. Come to eat~
