1, ingredients: 4 crabs, chicken claws 250g, 250g rice cakes, 500g potatoes.

2, brine chicken claws selection of chicken claws without the hind leg bone, cut a split two flaps, soak water for 10 minutes. Add water to the pot, over the chicken claws 1.5 times. Add onion, ginger, garlic, chili, pepper, cooking wine, salt, rock sugar powder appropriate amount of marinade into the marinade package seal, chicken claws, marinade and fish powder ratio is 500g chicken claws than 15g marinade than 10g fish powder. After boiling over high heat, change to low heat and cook for 40 minutes, soak in the brine pot for 10 minutes. Chicken claws to achieve soft and sticky, off the bone effect. Taste five spices slightly sweet and spicy.

3, the preparation of crabs crab selection of iron crab, dial crab cover, remove the gills, heart, stomach. From the middle of the two halves, knife mouth dipped in dry cornstarch, pot of oil into the seventy percent of the heat into the crab, frying color reddish immediately after the fish out. Prepare potatoes: Use Dutch potatoes, peel and cut into 5cm cubes, boil in water, add meat and crab paste and fish sauce to increase speed and make them taste better. For the rice cakes, use cylindrical rice cakes, which are chewier, and soak them in cold water for about 1 hour.

4, production method pan add 35g of oil No. 1, hot add green onions, ginger, garlic stir-fry aroma, add chili and yellow pepper sauce moderate, add meat and crab sauce 200g, start the pan quickly stir-fry. Add cooking wine, 40g of Fish Fresh Powder, 50g of Rock Sugar Powder. add 1L of boiling water to the pot, bring to a boil, add 250g of Chicken Claws, 100g of Rice Cake (you can also add Corn and other local favorite side dishes totaling no more than 250g) and crab, start to reduce the juice. The juice should be enough to expose the chicken claws.

5, choose the diameter of 26cm pot pot, 500g boiled potatoes at the bottom, chicken claws, rice cakes, crabs and soup poured into the pot pot, pick out the crab yards in the top, the crab cover (no longer processed after the frying pan) placed on the meat crabs, sprinkled with scallions and sesame seeds. A delicious meat crab pot is out of the pot.