[seafood and chicken claw pot] a rare way to eat chicken claws. Fresh. recipe

[seafood and chicken claw pot] a rare way to eat chicken claws. Fresh.

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Eat pot seafood pot in winter. Don't worry about the cold. It's more suitable for stewing with chicken feet. You can choose your favorite crab, conch, shrimp and so on. When entertaining friends, I came to this sea and land combo - chicken feet crispy and boneless. Crab meat is delicious and delicious. Even thick soup is a rice dressing tool. It's rich and warm.

Cooking ingredients

ginger:moderate amount

garlic:moderate amount

pepper:moderate amount

dried pepper:moderate amount

starch:a few

bean paste:moderate amount

rattan pepper oil:moderate amount

ginger oil:moderate amount

salt:a few

sugar:a few

Cooking Steps

Step1:Wash 200g prawns and remove the prawn line. Wash and chop 2 crabs. Wash 400g chicken feet. Cut 50g scallion, 200g potato and 200g onion into pieces or strip

Step2:Stick a little starch on the crab's section, fry it in the oil pan until it changes color and is set. Remove it for use

Step3:In another pot, pour in a little crab oil. Stir fry ginger, garlic, shallot, pepper and chili until fragrant. Add in the sauce and stir fry until fragrant. Stir in chicken feet until discolored

Step4:Pour in boiling water. Cover with lid, turn to medium heat and simmer for 20 minutes. Wait until the chicken feet are almost cooked. Add potatoes and onions in turn and simmer for another 10 minutes

Step5:Add prawns, snails, niangao and green crabs. Keep simmering for about 10 minutes. Add a little salt and sugar to taste evenly. Drizzle with a little rattan pepper oil and ginger oil to taste better.