Put oil in the pan, spicy chicken feet, stir-fry shrimp, add bean paste and oyster sauce, garlic cloves, ginger and scallion, and put a few dried peppers if you want to eat spicy food. Add some soy sauce after coloring. Then put the crab in and add some cooking wine. After the crab is red, add boiling water and simmer for 15 minutes, add spicy and fresh chicken essence (no need to add salt, watercress is a little salty, and soy sauce and spicy and fresh are salty). Then put all the vegetables in, pay attention to the rice cake before putting it, otherwise it will be easy to paste the pot, and you can get out of the pot after the soup is thick.

Step 1: blanch the chicken feet first, then cook them on medium heat, and prepare the ingredients in the meantime.

Step 2: Wash crabs and prawns. The crabs clean their shells, then cut them in half for later use. The prawns remove the whiskers and shrimp lines, and then clean them.

Step 3: put the right amount of oil into the pot, crab-wrapped starch and prawns into the pot and fry them for later use.

Step 4: Take out the chicken feet after cooking, keep the water, dice the onions and wash the vegetables for later use.

Step 5: Take out the oil pan, stir-fry with bean paste, add onion, carrot and potato, stir-fry well, then pour in the water for boiling chicken feet, add appropriate amount of salt, soy sauce and sugar, add prawns and crabs when the water boils, stew for 10 minute on medium fire, add vegetables, collect juice on high fire, and plate.