Cooking Steps

1. 

   Step1:Materials are ready. 1. Soak the crab in salt water for one hour, wait for it to spit out the sand water, then put it into the ice bar of the refrigerator for about 30 minutes. When it faints and doesn't freeze, cut it in half and open it for standby. (the reason why I put it in the fridge is that I don't think it's so cruel to cut the crab. I'm afraid it won't bear to cut when it's frozen.). Of course, you can also cut them raw.) 2. Cut chicken into small pieces. After cleaning, marinate with a little salt, oil, cooking wine and soy sauce for about 10 minutes. 3. Pick up the lettuce. After cleaning, put the boiling water in the boiling pot and scald it. Take it out and spread it on the plate. 4. Slice scallion, ginger and garlic.

2. 

   Step2:Open fire. Add oil (as much as possible). Stir fry ginger and garlic to make it fragrant. Then pour in the marinated chicken and continue to stir fry. Stir until the color changes a little. Then pour the paste crab into the pot and continue to stir fry.

3. 

   Step3:When you stir fry the chicken and the crab until they are a little fragrant, add a third of the bowl of water and boil them. Pour in oyster sauce (I use Haitian oyster sauce), add two spoonfuls of sugar and a little salt and stir for a few times. Take back the small heat and cover the pot and simmer for about 1520 minutes before serving. (remember - during the 1520 minute stew, always open the lid and stir fry. In this way, the chicken under the pot will not be burnt.)

4. 

   Step4:Pour the stewed crab chicken directly into the hot lettuce. Then the juice can penetrate into the lettuce. It will not be so greasy. Of course. Lettuce depends on your preference. Other dishes are also OK. If you eat this dish in winter, you can change the dish into an induction cooker. In this way, the stewed chicken can be heated on the induction cooker and continue to eat hot. The taste will be more fresh and delicious.