1. Pour 1 liter of water and wash the swimming crabs
2. Cut the shallots into sections, set aside ginger shreds, and cut the rice cakes
3. Open the cover in the triangle area, remove the whiskers on both sides, and chop in half
4. Pour in edible oil, shredded ginger, green onion, and sauté on high heat
5. Pour the swimming crabs and cooking wine, stir-fry evenly, pour 10ml of water, light soy sauce, dark soy sauce, salt, sugar, and stir-fry evenly
6. Pour in the rice cakes, stir fry evenly, pour in water starch
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