Ingredients: 2 crabs, chicken feet, prawns, rice cake strips, starch, 2 tablespoons cooking wine, 1 tablespoon soy sauce, 1 tablespoon ginger, 2 star anises, a little fennel, a little pepper, a little shredded onion, a little dried pepper, a little garlic and lotus root.

1, 2 blue crabs were washed with scissors, the back of the knife cracked, the crab cover was peeled off, the crab stomach, the crab cheeks and the crab heart on both sides of the crab body were removed, and the treated crab body was divided into four parts.

2. The crab tongs and the cross section of the crab body are evenly wrapped with appropriate starch for later use.

3. Heat the hot oil in a hot pot, add the blue crab wrapped in starch, fry until golden, and take it out for later use.

4, chicken feet cut off nails, cut in half, boil in cold water, remove and wash; Change a pot of clean water, add 1 spoon of cooking wine and appropriate amount of ginger slices, pour in the cooked chicken feet, cook for 5 minutes, then take them out and keep the chicken feet soup for later use.

5. Take another pot, put it in the prawn with the shrimp line removed, fry until the prawn turns red and curly, and take it out for later use.

6. Heat oil in a hot pot, add 1 spoon Pixian bean paste, stir-fry red oil on low heat, turn to medium heat, and pour in 2 star anise, a little fennel, pepper, shredded onion, ginger slices, shallots, dried peppers and minced garlic to stir-fry until fragrant.

7. Add the fried crabs, pour in 1 spoon of cooking wine and 1 spoon of soy sauce, and stir well, then add the prawns and chicken feet in turn and stir well.

8. Pour in chicken feet soup without all ingredients, cover with medium heat and cook for about 10 minutes.

9. Add lotus root slices and fried potato chips, simmer for 5 minutes, and finally add rice cake strips, add a little salt and sugar to taste, and simmer for 5 minutes before serving.