齐鲁网·闪电新闻10月23日讯 秋已暮露成霜，霜降时节，用一道姜辣凤爪烧闸蟹，开启秋冬进补好时节。

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.

处理鸡爪，老姜切片备用。

Prepare the chicken feet and slice the old ginger.

起锅烧油，加入姜片炒至微焦。

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

下入鸡爪，放入八角、桂皮、干辣椒，

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

加入一勺香辣酱，一勺老抽，继续翻炒，

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

倒入备好的高汤，

Pour in the prepared chicken broth.

再加入盐、味精、鸡精、蚝油、胡椒粉调味，

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

炖煮30分钟。

Simmer for 30 minutes.

将切好的闸蟹粘上淀粉，下锅炸制。

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

煨好的鸡爪捞出备用，过滤出汤汁。

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

锅热加入红油、蒜末、小米椒、香辣酱，

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.

再加入高汤，烧开煮8分钟，

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

调味后下入鸡爪，炖煮收汁，

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

加入水淀粉，翻拌片刻，即可出锅。

Add water starch and stir briefly. Serve.

只此一碗，盛满了鸡爪香糯和闸蟹肥美的浓厚风味，舌尖在辣与鲜之间跳跃，温暖与滋味的完美交融。

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.

闪电新闻记者 王一宁 国慧贤 孔垂頔 刘玉良 报道

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