1. Prepare ingredients
2. Prepare ginger slices and garlic leaves
3. Open the shell to remove the stomach, gills and heart of the crab, and then cut into each other.
4. Add the ginger slices in a hot pan and sauté fragrant
5. Then pour the cabbage, add salt and stir fry evenly
6. Add boiling water, cover the crab and cooking wine on high heat and boil for 2 minutes
7. Then open it, add the rice cake and cook until soft
8. Add the right amount of fish sauce to increase the salty taste and turn off the heat
9. Sprinkle garlic leaves and serve
Tips:1. Pour the cabbage and stir-fry with salt to make the dishes more delicious.
2. For the crabs put in the soup, it is best to remove the stomach, cheeks and heart of the crab to avoid too cold.
