Crab Meat Claypot
1.
Chicken feet blanched
2.
Wash hairy crabs, everything two
3.
Stick the hairy crabs with starch, heat up the oil pan, add the hairy crabs to fry
4.
Fry for about 2 minutes, serve and set aside
5.
Leave the bottom oil in the pot, add green onion, ginger, garlic and stir fry for a fragrance
6.
Add tempeh sauce and stir fry for red oil
7.
Add onion and stir fry until fragrant
8.
Then add the chicken feet and stir fry until each chicken feet sticks to the sauce
9.
Add water, cover and simmer for 20 minutes
10.
Peel the potatoes and cut into strips
11.
After 20 minutes, add potatoes
12.
Then add light soy sauce, oyster sauce, sugar, cover and simmer for about 6 minutes
13.
Then add the crab and rice cake and stir well, cook for about 5 minutes
14.
Collect the juice over high heat and it's ready to be served
Tips:
The tempeh sauce and seasoning have umami taste, no need to add salt