1. Use scissors or a kitchen knife to remove the four parts that must be removed from the crab's feet. Pay attention to protect your fingers.

2. It takes about 3 minutes for a plate of crab feet, and then pat each crab foot loose with a kitchen knife to make it easy to taste. Cut the onion into sections; Slice ginger; Cut the red pepper into rhombic slices, and set aside with the flapped crab feet.

3. To heat the pot, first pour the camellia oil in the camellia sauce; Add some sesame oil and stir-fry scallions and ginger for 2 minutes. After the onion and ginger are sauteed, add a teaspoon of sand tea sauce, stir well, and then pour in the crab feet.

4. After the first seasoning with sand tea sauce, cook a small bowl of cooking wine in the pot, cover and stew for 2-3 minutes to make the crab feet tasty.

after 5 or 3 minutes, remove the cover for the second seasoning and add oyster sauce; White sugar; Cook wine, stir well, cover and stew for 1 minute, and cook vinegar and sesame oil at the side of the pot before taking out.