1. Use a brush to clean the crab.
2. Uncover the crab shell, remove the crab gills, and cut into two pieces.
3. Split the sliced rice cake.
4. Put in a little more oil than usual for cooking. When the oil is hot, pour in the crab pieces and stir fry, add green onions, ginger, and cooking wine to remove the fishy.
5. Pour the rice cakes, add water and bring to a boil, then change to low heat.
6. Add sugar, soy sauce, and chicken essence and stir-fry until the rice cake is soft and glutinous and the soup is rich, then serve on a plate.
