Ingredients: a little crab, shrimps, potatoes, chicken feet, onions, ginger, garlic, dried peppers, green peppers, cooking oil, raw flour, soy sauce, oil consumption, sugar and salt.

Prepare ingredients and wash crabs; Shrimp to shrimp line, clean; Potato slices; Onions, ginger, dried peppers and green peppers are all processed and replaced with knives.

Blanch the chicken feet and wash away the blood foam for later use.

Heat oil in the pan, cut the crab in half, and put the raw powder in the oil pan.

Put the processed shrimps together in the oil pan, fry them until 89% cooked, and take them out for later use.

Leave the bottom oil in the pot, add ginger slices, dried peppers, garlic and onions and stir-fry until fragrant.

Add a spoonful of bean paste and stir-fry in red oil. Add chicken feet and stir fry.

Add potatoes and stir fry. Put some soy sauce and soy sauce, and add some water.

Add a little oil to sterilize and a little sugar to refresh yourself. Boil for a few minutes and pour in the green pepper. Finally, add some salt.

Add crab and shrimp, stew for two minutes, and enjoy.

2. Exercise 2:

Ingredients: hairy crabs, sweet potato vermicelli, Chinese cabbage, salt, chicken essence, ginger, cooking wine, shallots, vegetable oil, water and pepper.

Soak sweet potato vermicelli in warm water, wash crabs and cut into pieces, and cut Chinese cabbage into pieces.

Peel and slice ginger, and cut shallots into inches.

Stir-fry the onion and ginger slices in oil, stir-fry the cabbage a little, and cook the cooking wine.

Transfer to a casserole, and then spread the soaked vermicelli.

Add crab pieces, ginger slices and scallions, and add water (without materials).

Bring to a boil, turn to medium-low heat and cook until tasty, (about 10 minutes) add salt, chicken essence and white pepper, and sprinkle with chopped green onion.

3. Exercise 3:

Ingredients: 3 hairy crabs, 3 small bundles of vermicelli, appropriate amount of ginger, appropriate amount of dried onion, appropriate amount of soy sauce, appropriate amount of pepper and appropriate amount of yellow wine.

After the crab is slaughtered, it is cut into large pieces. Soak the vermicelli in warm water of about 40 degrees 10 minute, and cool it with tap water.

Cut into sections about 15cm long, and dry in a ventilated place for half an hour. Dry vermicelli feels soft but not rotten.

Prepare ginger slices and shallots, soak dried seaweed until soft, wash and dry, put soy sauce, soy sauce, yellow wine and pepper into a small bowl, and mix well for later use.

Add proper amount of oil to the pot, add crab and fry for 2 minutes, turn over, add ginger slices, scallions and dried laver, and fry together for about 2 minutes. Be careful not to fry them. If it is too dry, spray a little yellow wine.

Take out the fried crab, add some oil to the original pot, add the vermicelli and stir fry for about two minutes. When the vermicelli becomes transparent, pour in half of the sauce, stir while pouring, so that the vermicelli is evenly covered with the sauce, add the crab, pour in the remaining half of the sauce, stir evenly, and collect the juice.