Ingredients:

10 crabs

4 potatoes

Onion, ginger, garlic, dried red pepper, and some pepper

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One tablespoon of bean paste

1 packet of rice wine

Adequate amount of starch

A small rub of cinnamon and star anise

Light soy sauce A little salt in dark soy sauce

How to make crab and potato stew

1. First clean the crab cover with water and a toothbrush, insert chopsticks from the mouth of the crab, shake the chopsticks a few times, and pass a few times. The crab will be dead within minutes.

2. Use the back of the knife to press the large claws and small claws on the left side of the crab, use your right hand to open the crab cover, remove all the inedible parts, break the crab in half, and then use pepper, rice wine, Salt and marinate for a few minutes.

3. Dip the part with crab roe in starch to cover the crab roe without leaking out. Pour more oil into the hot pot, heat it to 70% heat, put the crab into deep frying and take it out.

4. Leave a little oil in the pot, add ginger, garlic, cinnamon, star anise, dried red pepper and saute until fragrant, add bean paste and stir-fry, then put the crabs back into the pot, add the whole package of cooking wine (you can also add a little more water) , put the potatoes, a little light soy sauce and dark soy sauce to cover and continue the fire.

5. When the soup is slightly reduced, add pepper and a little salt, stir-fry and leave the soup out of the pot, sprinkle with green onions, thicken the soup with starch, and then pour the sauce.