Five crabs (a family of three can't finish stuttering)

250 grams of fresh shrimp

250 grams of tender tofu

Potatoes 1

250 grams of rice cake

Seasoning (according to my own taste, I also put it while tasting, my taste is sweet)

2 tablespoons sugar

Salt 1 teaspoon

1 tbsp oyster sauce

An onion

30 grams of ginger

30 grams of garlic

Raw pink female crabs are used to wrap crab roe, and male crabs are used to thicken it.

I only put a little Chili sauce. I don't eat Chili.

Pixian bean paste (or lobster sauce) is one scoop and two scoops according to your taste!

According to my cooking habits, I used three spoonfuls of cooking oil.

The practice of meat crab pot?

When buying crabs, it is best to use male crabs. Cooking is relatively simple. The mother crab has a lot of crab roe, so it will be cut into powder, otherwise it will be wasted. I don't sell male crabs here, I use female crabs ... first, I let crabs spit bubbles, and I let them vomit 10 hours. I changed two pots of water in the first four hours (really dirty) and then drained them for six hours to let them spit bubbles freely. I don't know if the method is right, at least I think they are cleaner in my heart.

Brush crabs, this is no longer said, anyway, pay attention to safety.

Kill crabs. This point needs to be emphasized. If you are an expert in killing crabs, then ignore my following nonsense. I don't even touch raw meat at ordinary times. Live crabs are too difficult for me. When I brush crabs, I always chat with them, cheer up, and shed tears while brushing. If you are like me, let me share my cooking method: put crabs in a steamer, cool them, put them in, kill them, and take them out before they turn red. Then cut them into eight pieces, leaving crab shells. For female crabs, dip raw powder in the incision to prevent crab roe from being wasted. If it is a male crab, remember to knock the crab pliers with the back of the knife. It will be delicious and convenient to eat. (I talk nonsense a lot)

Kill live shrimp. This is easy, because I have to wait for the crabs to spit bubbles, so I just need to put the live shrimps in the freezer and wash them in cold water at night. Shrimp is the ingredient, and I prepared a little. If you like shrimp, do it, do it, do it, let go! Poof ... have you never seen such an unreliable formula?

Cut off the shrimp mouth, the thorns on the shrimp head (I don't know what they are called), the shrimp whiskers and the shrimp legs, and pick out the front and rear shrimp lines (don't forget that there is one in the belly). I jumped out of the third and fourth joints, and the one in my stomach was cut open by scissors and taken out.

Cut tender tofu into pieces. If you are afraid of scattering when stewing, you can put a spoonful of salt in the pot and blanch it with clear water for two minutes. Dice potatoes, wash potatoes to remove starch, and prepare rice cakes.

Onions, ginger and garlic. Cut onion, ginger and garlic into equal parts.

Fried shrimp and crab. When the oil is hot, add a portion of onion, ginger and garlic, and stir-fry the shrimps and crabs until they are 70% cooked. If you use male crabs, you can hook a little sauce. I didn't put it in. First, the mother crab was wrapped in raw flour. Second, there was too much potato starch. I was confident that the soup was thick.

Stir-fry potatoes, add lobster sauce when the oil is hot (you can also use Pixian bean paste, which will taste better. I don't eat spicy food, I use lobster sauce), stir-fry the second portion of onion, ginger and garlic, pour in potatoes, stir fry, stew potatoes with water, and add seasonings except oyster sauce.

When the potatoes are 80% ripe, stir-fry the shrimps and crabs (don't put the soup in the pot yet) and stew for a while. If the water is not enough, you can add some water. Finally, add tofu, rice cakes and crab shells. The rice cake is easy to stick to the pot when put early, and the tofu is easy to turn over when fried. It is best to buy Korean-style rice cakes that are easy to make (if they are ordinary rice cakes, you can only put them early and stir them often). Finally, pour in the remaining soup of fried shrimps and crabs, add oyster sauce, collect the juice, and take off the pot.

First put potatoes, tofu and rice cakes on the bottom floor, in the middle of the shrimp and crab shop, and crab shells on the top floor. Done! Because the quantity is too large, I will bake bread with an 8-inch square plate, and you can also use a basin!