1. Wash crabs, slaughter them, and cook them in cold water until they are half cooked. It was said that I had to make him vomit for several hours, but I didn't do that because time was limited ~ I could make him vomit for a while if necessary.

2. Cut the ginger and garlic into the pot and saute until fragrant, add the cut chicken feet, stir fry until a little discolored, and add cooking wine. Plus fuel consumption and bean paste. Add water, no chicken feet.

3. Put the cut potato pieces in another pot and fry them, not too small and undercooked. Add the fried chicken feet and cook together. Add the chopped wax gourd.

The shell of the crab is peeled off and the rest is cut in half. Stir-fry ginger and garlic in another pot, add crab and stir-fry until it changes color, thicken it with raw flour and water, and then add chicken feet to cook. The fire process of the induction cooker 1400 I use is best to keep turning over, because things will stick to the pot if they are not turned over for too long.

5./kloc-Add ginkgo after 0/5 minutes. Because ginkgo is easy to ripen, put it at the end. Add appropriate amount of salt chicken essence to taste. If you like stronger wine, you can add more wine and cook for another 5 minutes.

6. Finally, the juice is collected by fire, and it must be fried! Sprinkle chopped green onion before cooking, and you're done ~