Practice one,
1. Clean the crabs, steam them in the pan 15 minutes, and plate them for later use.
2. Wash all the materials. Mushroom rice cutter, shredded mushrooms, sliced pork belly and white radish, cut moldy bean dregs into small pieces, cut lettuce, and cut green and red peppers.
3. Put the oil in the pot and cook it for seven times, then fry the pork belly until the oil is slightly rolled, add ginger, garlic and pepper to stir fry until fragrant, add bean paste to stir fry for a few times, add water to boil, and release the cooking wine and chicken essence.
4. Add radish slices, moldy bean dregs and mushroom strips in turn and cook for 6 minutes. Add lettuce, chopped mushrooms and steamed crabs, add green and red pepper rings to enhance the flavor, add salt and cook for 3 minutes, sprinkle with pepper and chopped green onion and turn off the heat.
Practice 2,
1. Material: pepper, aniseed, pepper segments, garlic slices and chopped shallots.
2. Material: chopped pepper, Pixian bean paste.
3. Cook lotus root, potato, Flammulina velutipes and hot pot balls first.
4. Clean up the crabs, wrap them in dry flour, and fry them in medium heat until golden.
5. Put oil in the pot, put pepper and pepper segments when it is 50% hot, and fry the fragrance.
6. Add chopped pepper, Pixian bean paste and garlic and stir fry.
7. Add the things cooked in advance and stir fry evenly.
8. Pour in crabs and stir fry quickly to prevent sticking to the pot. Add some salt and pepper when it's ready to fry, and it's finished, because both chopped pepper and Pixian watercress have a salty taste, so you don't need to add salt.
9. Finished products, sprinkle a handful of chopped green onion or coriander out of the pot, and fried peanuts are better.