Accessories: soy sauce (1 spoon), green onion (1 spoon), wheat flour (a little), water (250 ml), sweet noodle sauce (1 spoon), sugar (1 spoon) and ginger (/kloc-0).

1. Break the rice cake into the size you like.

2. Wash the crab with a brush and cut it in half directly. Dip the cut surface with flour quickly to prevent crab roe from leaking out.

3. Mix sweet noodle sauce, soy sauce, sugar and water into sauce for later use.

4. Heat the oil pan, pour the oil, and then fry the crabs with the flour face down.

5. After frying until golden brown, take out the crab and leave oil in the pot.

6. Add chopped green onion and shredded ginger and stir-fry for about 10-20 seconds.

7. Pour in the prepared sauce and bring to a boil.

8. Pour in crabs and rice cakes, stir-fry until the rice cakes are soft and the crabs are cooked. Thicken with a little flour, stir-fry a few times, and you can go out.