齊魯網·閃電新聞10月23日訊 秋已暮露成霜，霜降時節，用一道姜辣鳳爪燒閘蟹，開啟秋冬進補好時節。

Autumn has waned, and the morning dew now freezes into frost. As Frost's Descent arrives, mark the beginning of the nourishing season with a dish of Ginger and Chili Chicken Feet Braised with Hairy Crab.

處理雞爪，老姜切片備用。

Prepare the chicken feet and slice the old ginger.

起鍋燒油，加入姜片炒至微焦。

Heat oil in a pot and add the sliced ginger, stir-frying until slightly browned.

下入雞爪，放入八角、桂皮、干辣椒，

Add chicken feet, star anise, cinnamon bark, dried chili peppers, 

加入一勺香辣醬，一勺老抽，繼續翻炒，

a spoonful of chili sauce, and a spoonful of dark soy sauce. Continue to stir-fry.

倒入備好的高湯，

Pour in the prepared chicken broth.

再加入鹽、味精、雞精、蠔油、胡椒粉調味，

Season with salt, MSG, chicken powder, oyster sauce, and black pepper.

燉煮30分鐘。

Simmer for 30 minutes.

將切好的閘蟹粘上淀粉，下鍋炸制。

Dredge the chopped hairy crabs in cornstarch and deep-fry them.

煨好的雞爪撈出備用，過濾出湯汁。

Remove the cooked chicken feet and set aside. Filter the broth.

鍋熱加入紅油、蒜末、小米椒、香辣醬，

Heat oil in a pan and add chili oil, minced garlic, chili peppers, and chili sauce.

下入螃蟹，翻炒片刻，

Add the crabs and stir-fry briefly.

再加入高湯，燒開煮8分鐘，

Pour in the broth and bring to a boil. Simmer for 8 minutes.

調味后下入雞爪，燉煮收汁，

Season, then add the chicken feet. Braise until the sauce thickens.

加入水淀粉，翻拌片刻，即可出鍋。

Add water starch and stir briefly. Serve.

只此一碗，盛滿了雞爪香糯和閘蟹肥美的濃厚風味，舌尖在辣與鮮之間跳躍，溫暖與滋味的完美交融。

This single bowl is brimming with the rich flavors of tender chicken feet and succulent hairy crab. Your taste buds will dance between spicy and savory, a perfect blend of warmth and deliciousness, making it an ideal autumnal treat.

閃電新聞記者 王一寧 國慧賢 孔垂頔 劉玉良 報道

Wang Yining, Guo Huixian, Kong Chuidi, Liu Yuliang for Shandian News.