1. Cut off the chicken feet, remove the nails, and make two strokes in the palm to make it easier to taste, blanch it with boiling water and remove the water for use.
2. Kill the crabs when you buy them. Fry the crab meat with a little cornstarch until golden on both sides, and fry the prawns until they are golden. (Fry on a low fire, don’t fry for too long). Fry the crab legs and crab shells.
3. Slice the ginger, add more ginger, just pat the garlic, you don’t need to chop it, slice the green onion
4. Start to fry the pot, add a teaspoon of Pixian bean paste, a small piece of spicy hot pot base in hot oil, stir-fry the red oil on low heat, add green onion, ginger, garlic and sauté the chicken feet, a little light soy sauce, chicken essence and white sugar. Add the soup, grind the chicken feet slightly with water, and simmer on medium heat for about 5 minutes after boiling, leaving some soup!
5. Add the fried crabs and prawns with a little less than half of the broth. Turn to high heat and stir fry to taste. (Seafood is easier to cook, so you don’t need to fry for too long.) Finally, add the green pepper, chives, and coriander.
