1. Cut ginger shreds, green onions and set aside
2. Put the hairy crabs in boiling water and cook for about 15 seconds to scald the crabs to death
3. Uncover the shell, remove the tail, crab gills and crab mouth, and cut the crab body in half
4. Dip the crab noodles in a plate of cornstarch prepared in advance
5. Raise the frying pan, fry the crab cubes in the pan until the color changes, and set aside
6. Pour out the excess oil in the pan, leave a small amount of oil from the fried crabs, sauté the ginger and green onions, leave a small amount of green onions and put it in
7. Return the crab cubes to the pot, add rice cakes
8. Add rice wine, fish sauce, oyster sauce and sugar
9. Add a bowl of water and simmer for a while, to taste whether the saltiness is appropriate
10. When the rice cake is softened and the soup is thick, add sesame oil, sprinkle white pepper, and then add a few drops of vinegar
11. Turn off the heat and cook out immediately after stirring.
Tips:1. The crab must be eaten alive. You can poke the crab’s eyes to check if it moves
2. Both fish sauce and oyster sauce can add umami flavor. If there is no fish sauce, you can replace it with soy sauce
