Shrimp and crab pot

1. Prepare an appropriate amount of chicken feet and hairy crabs.

2. Reserve Roche shrimp.

3. Wash chicken feet with nail removal.

4. Blanch the chicken feet in cold water and wash for later use.

5. Wash and slice ginger.

6. Wash the hairy crab and cut it in half.

7. Cut off the shrimp spearhead of Roche shrimp.

8. Wrap the hairy crab evenly with corn starch and fry in a pan.

9. Pour the remaining corn starch into the Roche shrimp, stir well and coat with dry powder.

10. Fry the hairy crabs until golden brown and serve out.

11. Fry Roche shrimp in a pan until fragrant.

12. Fry the shrimp oil and remove.

13. Stir fry ginger slices in hot oil in a pot.

14. Pour in chicken feet and stir fry.

15. Moderate amount of oyster sauce, light soy sauce, dark soy sauce.

16. Stir fry evenly and add color to taste.

17. Add an appropriate amount of water and boil.

18. Turn the heat down and simmer for 20 to 30 minutes, depending on the degree of softness you like.

19. Pour in the fried hairy crabs and Roche shrimp.

20. Stir fry evenly and simmer for about 2 minutes to taste.

21. Shrimp and crab wrapped in soup are very flavorful.

22. Finished products.

23. Finished products.