Two fresh crabs, one lettuce, one potato, one lotus root, two Flammulina velutipes, several rice cakes, a little fish tofu, a little oil tofu, onion, ginger, garlic, fresh millet pepper, coriander, salt, sugar, edible oil, raw flour, dried pepper, Pixian bean paste, pepper, pepper and five spices.

The specific method of dry pot spicy crab:

Step 1: Cut the live crab into pieces with some meat on each leg. Keep the prototype of the crab cover, clean it, and dip it in raw powder without dipping the shell.

Step 2: Slice the lotus root, slice the potato, slice the lettuce, and cut the Flammulina velutipes in half with oil tofu to remove the roots.

Step 3: put oil and a little salt, lotus root slices, potato chips and crabs in the pot, fry until golden brown, and drain the oil (hint: you can put more oil in frying things).

The fourth step of the spicy crab in the dry pot: re-start the oil pan, add the peppers and fry them, and then remove the peppers. The oil is twice as much as the usual edible oil, so it doesn't need to be spicy.

Step 5: Add garlic, ginger slices and onion slices into the oil pan and stir-fry, then add dried lantern Chili slices and Chili noodles and stir-fry, and then add Pixian bean paste, soy sauce, pepper, allspice powder and sugar.

Step 6: Put Flammulina velutipes, Lettuce, Rice Cake Strips, Fish, Tofu, Oil Tofu and Cut Fresh Millet Pepper into the pot, stir-fry with the stir-fried spicy pot sauce, stir-fry with the stir-fried lotus root slices, potato chips and crabs, so that the spicy pot sauce is evenly wrapped on all ingredients, then turn off the fire and pour in a little pepper powder to stir-fry evenly.

Dry pot spicy crab step 7: out of the pot, set the plate! Cover the whole pot with two crabs, sprinkle some fresh chopped millet pepper and chopped green onion, add coriander and sprinkle some sesame seeds.