Family Edition Crab Pot
1.
Handle the ingredients first, clean the prawns, cut the back, and pick out the prawn threads. Heat the pot with oil, add the Jiwei prawns and fry them until they turn red, remove and set aside.
2.
After cutting off the nails of the chicken feet, chop them in half. Add 1 tablespoon of cooking wine and ginger slices to a hot pot under cold water. Remove the foam and remove them for use. It's useful after the soup is poured!
3.
After washing the blue crabs, cut off the crab claws, and knock out the cracks slightly to help the taste. Open the crab cover to remove the inedible parts such as crab gills, crab heart, crab intestines, and crab stomach, and divide the processed crab body into four parts.
4.
The cut surface of the crab body and crab claws is coated with an appropriate amount of starch. Heat oil in another pot, add starch-coated crabs, and fry until golden and set aside.
5.
After washing the pot, reheat the oil, add 1 tablespoon of bean paste and stir-fry on low heat to get the red oil, then add star anise, cumin, pepper, green onion, dried chili, and minced garlic, and stir-fry on medium heat to create a fragrance.
6.
First put in the fried blue crab, add 1 tablespoon of cooking wine and light soy sauce and stir well, then add the Jiwei shrimp and chicken feet in turn, and stir all the ingredients thoroughly.
7.
Pour the chicken feet soup left over until there are no ingredients. Cover the pot and cook for 10 minutes on medium heat. When the time is up, add the diced and fried potatoes, simmer for another 10 minutes, add a little salt and sugar to taste before serving, and mix well before serving.
