Prepare ingredients, if you have other foods, you can also put them in.
The chicken feet are soaked in clean water for at least ten minutes to soak the bleeding water. Remove the residual yellow skin on the surface and cut the nails with scissors.
Then use the knife to cut into two (the chicken claws are cut open for easy taste and consumption).
Cut the chicken feet and set aside.
Rinse the clean shrimp and cut the shrimp.
Find the shrimp thorn that protrudes in the middle of the shrimp head and cut a hole with scissors.
At this time, squeeze the shrimp brain by hand (this piece is a large area of bacterial accumulation, can not eat).
After the shrimp brain is squeezed out, the shrimp line can be pulled out completely. Rinse well and drain the water. » This way you can easily go to the shrimp line, shrimp brain, and also maintain the integrity of the shrimp.
Bend the fine feet and keep them in the state of binding. The cold water will quickly wash the crabs. » Crabs that have been rinsed with cold water will become a bit inflexible on the limbs, making it easy to get it up and down.
After brushing with a brush, hold down the two big crab feet and pull out the crab intestines.
Then put a piece of kitchen paper or a damp cloth on the cutting board to let the crab bite. » This is a small trick that is not caught when you crab.
The crab shell of the hairy crab is directly peeled off, and a spoon or a Western knife is used to shake the edge of the crab shell.
Then you can peel it off. » When the shell is peeled, the crab will feel pain and grab the paper ball.
Remove the crab stomach from the crab shell, where the excrement is hidden and dirty and inedible.
Then take off the crab heart and crab pot (the crab white under the armpit triangle should also be removed together).
Then use a kitchen knife to smash the crab into two. Treat 3 crabs in turn, then dry the water and put it in reserve.
The potatoes are peeled and cut into pieces, the corn is cut into sections, the onions are cut into pieces, and the rice cakes are soaked in water and then smashed into strips. Ginger slices, garlic cut into pieces, ready to use, dried chili cuts, onions cut flowers. » If you buy a whole piece of rice cake, cut a slightly thicker piece.
Put the chicken feet in cold water and put in 2 pieces of ginger and cooking wine. After the water is opened, remove the warm water and wash and drain.
The oil in the pot is twice as much as the usual cooking. After the oil is hot (about 70%), the potatoes are fried. Fry until slightly golden, turn to medium heat for about half a minute, then turn over. » There is a rise in the pot when the oil temperature is 70%. The potatoes are cooked first and then boiled. It is not easy to cook. When the oil is just fried, the oil temperature is a little higher and it is not easy to absorb oil.
After the fried potato pot, there is still a part of the oil left, and the pan is not put into the pan and stir-fried until it becomes red.
The crab slices are stained with starch. » Prevent crab yellow from flowing out during the frying process.
At this point, some oil is left in the pot, and then a small amount is added, and the crab is fried in the fire. Fry until the color turns red, put 1 tb of cooking wine, wait until the whole is red, and turn off the heat to spare.
After the pot is washed, heat the oil in a hot pot and add in onions, garlic, ginger, and dried chilli.
After frying the scent, add 2 tablespoons of regular bean paste and 1 tablespoon of Pixian bean paste.
Stir fry until 1 teaspoon of sugar is added.
Then add the chicken feet and stir fry evenly.
Then pour hot water without chicken feet, cover and cook for 20 minutes on medium heat.
Put the potatoes and corn over and continue to cook over medium heat for 5 minutes.
Add crab and rice cake for another 5 minutes and carefully flip it to make it taste.
Finally, add the prawns, turn them over and simmer for 1 minute. » Because the prawns are very easy to cook, so just pick them up at the end.
A pot full of chicken claws and shrimps, and finally sprinkled with chopped green onion.
When you eat meat and crab, you often don't want to look at it. It is enough to eat with your hands. Every ingredient is moistened with soy sauce, hurry up and pick it up~
Although the most essential part of the meat crab is crab, my favorite is the chicken feet.
The reason why meat crabs are so delicious is inseparable from seasonings. Most of the stores have their own secret meat crab dipping sauce, which can be complicated. How do you come at home? I tried several kinds of sauces and found that using the bean paste to mix the Pixian bean paste, I can also make that rich and delicious taste~ fry the bottom material, whatever it is delicious! The above original recipes are published in the public number [Flower Sisters], welcome everyone to pay attention~