1. Clean the crabs and rice cakes. Wash dried chili, sliced ginger, and garlic granules, and drain the water for later use.
2. In a clean, water-free pot, turn on high heat and pour in corn oil.
3. Warm the oil, pour in the dried chili, slap the garlic with a knife back, chop it into pieces, add the ginger slices, and stir-fry slightly to create a fragrance.
4. Pour in the crab and stir fry.
5. Stir-fry until the crab slightly changes color, pour in cooking wine, cooking wine a little more, to remove fishy. Then continue to stir fry.
6. Stir-fry for a while, pour in all the rice cakes, and stir-fry together.
7. Add a little light soy sauce and stir fry to make the crab slightly colored, otherwise it will lose the appetite for nothing.
8. Stir fry for 1-2 minutes, pour in water, and skip the crabs. Stir-fry evenly, cover the pot and simmer for 3 minutes.
9. Then add salt to taste.
10. Cut the green onion into sections, you can cut the green onion, I don’t like it, so cut it into sections.
11. Add sugar to increase freshness. Stir fry evenly.
12. Pour in the green onions. Stir fry a few times, the rice cake is soft, you can poke it with a spatula. Can be out of the pot.
13. Plate.
Tips:1. There must be chili and garlic for the flavor to be strong enough. 2. Eat while it is hot, it will be fishy if it is cold!
