1. Prepared ingredients.
2. Wash the crabs, chop them in the middle, and stick the cornstarch on the cut surface.
3. Heat the pan with cold oil and stir in the chives and ginger.
4. Add the crabs, cut the noodles to the bottom of the pan, and fry them slowly for a few minutes.
5. Add Korean hot sauce, cooking wine, light soy sauce and sugar.
6. Stir well and add a little water.
7. Add rice cakes.
8. Bring to a high heat and cook for another three or four minutes on low heat.
9. It's best to sprinkle some chopped green onions.
Tips:1. The crab is chopped open and fried with sticky rice flour to better keep the crab roe in the crab, and it is more enjoyable to eat.
2. Hot sauce and light soy sauce have salty taste, no need to add more salt.
