2. Preparation materials: 4 swimming crabs, 200g chicken feet, potatoes 1, rice cakes 120g, 8 prawns, bean paste 1 spoon, Korean hot sauce 1 spoon, soy sauce 1 spoon and oyster sauce/kloc.

3. Clean the prepared Portunus trituberculatus, break off the crab's back, peel off the crab's gills, and cut into pieces for later use.

If the rice cake is hard, soak the water in advance and cut the potatoes into small pieces for later use.

5, prawns go to the mud intestines and wash them for use.

6, chicken feet cut in half and washed.

7. Prepare a package (except materials): cinnamon, star anise, fragrant leaves, red dates, dried peppers and ginger slices.

8. Put the chicken feet and parcels into the rice cooker and add appropriate amount of water to stew.

9. Add appropriate amount of soy sauce, soy sauce, sugar and salt (except materials).

10, add potato pieces and stew until soft and rotten.

1 1, and take it out for later use.

12. Add a little fried bean paste, Korean hot sauce and soy sauce to the pot, and then add soy sauce, soy sauce, oyster sauce, sugar and appropriate amount of water.

13. Add pickled chicken feet and potatoes and cook for a while.

14. Take out the chicken feet and potatoes and put them in the pot, leaving the soup.

15, stir-fry ginger and garlic in another oil pan.

16, add swimming crab and prawn, add some cooking wine and salt and stir fry for a while.

17. Add the soup left over from boiling chicken feet and stir well.

18. Take out the Portunus and prawns and put them in the pot.

19, sprinkle with chopped green onion.