The frozen hermit crab legs, octopus, and lobster crab legs were naturally defrosted in the refrigerator for the first time, and then soaked in cold water for the second time.

Cut the green onions into large pieces in a heated pan, put chili oil, and stir-fry minced garlic and ginger.

First, add the shelled hermit crab legs and cook them while stir-frying them together. Cook until hermit crab turns red. Cook while mixing evenly.

After frying, add oyster sauce to season it. Other octopus and lobster tongs are self-refined, so I'm going to put them in later. If you put it in from the beginning, it'll come loose and ruin the shape.

When the hermit crab has a pink red color, cut the octopus into big pieces and stir-fry it together.

Add mala sauce in the middle of frying.

When the hermit crab is almost red, this is when you add the lobster's crab meat, and then season it with the sauce.

Stir-fry it over high heat while mixing well, and if the water comes out a lot from the ingredients and the soup is diluted, add starch water to adjust the concentration, and the starch water makes the ingredients taste completely seasoned. It's done now. The hermit crab turned completely orange and red.

Put the hermit crab legs in the bowl first, then octopus, and finally, put the lobster crab legs on top. And if you sprinkle the soup, it's complete with lobster crab meat, octopus, and hermit crab legs.
The soup tastes amazing. Oh, it's a shame to add more broth and make it thicker!! So later, I added a little broth to the leftovers, dismantled the hermit crab legs, spread the flesh, and stir-fry them while mixing them well, and enjoyed them as a bowl of rice.
It's great if you mix rice with this sauce.