1. Slaughter the meat crab, remove the cover and clamp, wash the gills and cut them in half;

2. Cut the potatoes into pieces, add bean paste and pressure cooker, stew for about 2 minutes, and take out the code plate for later use;

3. Slice fresh lotus root and soak in water for later use;

4. Put oil in a hot pot and cool, add a small amount of dried pepper and pepper, then add garlic slices and ginger and stir fry, add hot sauce and broth, pour meat crab and chicken feet, stir fry to collect juice, put in a casserole and sprinkle with shallots.

Meat crab pot, also known as Burmese meat crab, Burmese black crab and Burmese stone crab, is a delicious dish made of meat crab, chicken feet and hot sauce. Meat crab is native to the waters around Myanmar and Bangladesh, with fresh and tender taste and rich crab meat flavor. It can be paired with ginger to reduce colds.

There are many kinds of crabs. There are about 600 kinds of crabs in China, including swimming crab, blue crab, frog crab and Guan Gong crab. Because of different geographical locations, there are also grades. The first category is lake crab, such as Yangcheng Lake and Jiaxing Lake. The second category is river crabs, such as Jiujiang and Wuhu; The third category is river crabs; The fourth category is crabs; The fifth category is the ditch crab; The sixth category is sea crabs.