1. Clean the swimming crabs and shiitake mushrooms and cut into pieces, prepare the ginger, onion and garlic, and soak the rice cakes in hot water.
2. Dry the water after soaking the rice cake.
3. Scramble the eggs first.
4. Heat oil in a pan and sauté ginger, onion and garlic.
5. Pour in the swimming crabs and stir fry, add soy sauce, and stir-fry until the crab shells turn red.
6. Pour the rice cakes and continue to stir fry.
7. Add mushroom vegetables and dried shrimp, add chicken essence and rice wine, and continue to stir fry.
8. Add the scrambled eggs and continue to stir-fry evenly.
9. Out of the pot!
Tips:Stir-fry the whole process and dry the moisture of the ingredients during the cooking process.
