2. Accessories: mint leaves, sesame oil, light soy sauce, cooking wine, pepper, cornstarch, 75g ginger, 2 tablespoons salt and gold.

3. Brush the crab clean with a toothbrush, remove the furry things under your stomach and remove the bandage.

4. Stir-fry the ginger slices and pour in the crab to stir-fry the chicken with pickled peppers.

5. Take off the gold and wash the tender parts for later use.

6. Remove the chicken from the chicken soup and add the crab and chicken that have not been changed in gold and fried.

7. Cover the lid and cook for about 10 minute, open the lid and add salt, and cook for another 5 minutes.