Hairy Crab Rice Cake
1.
Wash the hairy crab, cut it in the middle, and remove the crab heart. Dip dry flour on the middle section
2.
Heat the frying pan, add the flour-dipped crabs and fry them until they change color, remove them and set aside
3.
Place the rice cake strips in 80°C water for 10 minutes and remove them for use; start the pan, stir-fry the green onion and ginger, add crabs and cook in the rice wine, bring to a boil
4.
Add dark soy sauce, light soy sauce, oyster sauce, rock sugar, turn to medium heat and bring to a boil, add rice cakes, cover and stuff for 3-5 minutes, heat up the sauce and serve.