1. Materials are ready.
2. Slice the rice cake, cut the tomato into cubes, remove the crab shells and remove the cheeks, wash and chop in half.
3. Glue flour and fry in a frying pan over low heat, and oil the crab claws.
4. Fry well and fish out.
5. Heat the pot, add the green onion, ginger, garlic, and dried chili, and stir fry until fragrant.
6. Add tomatoes, add salt and chili sauce and fry until the tomatoes are soft.
7. Pour in the fried egg and crab cubes, pour in the light soy sauce, stir fry, and boil in warm water.
8. Cook for 2 to 3 minutes, pour in the rice cakes and stir fry.
9. When the soup is thick, drizzle with fresh soy sauce, sprinkle with green garlic leaves, and serve.
