1. Prepared ingredients.
2. Brush the swimming crab, remove the cheeks, and cut into pieces
3. The cut surface is dipped in cornstarch.
4. Heat the pan with cold oil and stir in the chives and ginger.
5. Add crab cubes and fry on low heat for two to three minutes.
6. Add cooking wine, dark soy sauce, light soy sauce and stir well.
7. Add rice cakes, sugar, a little water and stir fry evenly.
8. Cover the pot, bring to a boil on high heat, and simmer for about two minutes on low heat.
9. The steamed crab rice cake is ready.
Tips:1. The saltiness of the soy sauce is fine, no need to add salt.
