Cooking Steps

1. 

   Step1:I bought the crayfish and soaked it in salt water for two hours. Then I put the crayfish's head straight away. Don't pull the shrimp line out of the middle of the tail. Brush the crayfish with a toothbrush. Sprinkle some cooking wine and marinate it for a whil

2. 

   Step2:Among all kinds of seasonings, there are five dried chili leaves, two pieces of star anise, one piece of prickly ash and a proper amount of prickly ash. Then, chop a spoonful of Pixian Douban with a knife, cut the big Douban into small pieces, and then add a spoonful of spicy sauce and a spoonful of Chongqing hot pot seasonings, cut the scallion into sections, ginger and garlic slices

3. 

   Step3:Put two to three times more oil in the wok than usual, stir fry the ginger and dry ingredients (chili, hemp and pepper, etc.) in a big fire, then put the garlic slices in the scallion section, stir fry them, pour the mixed Pixian bean sauce into the wok, and then stir fry the crayfish in the wok, put a small spoon of soy sauce in the sauce, put a large spoon of steamed fish in the sauce, and stir fry for a while

4. 

   Step4:Stir fry until it reaches the height of a small bottle cap. Pour some beer and touch the crawfish. I use two cans of beer and then cover the lid and braise for 10 minutes. In this step, put salt. I put four spoons of salt

5. 

   Step5:Ten minutes later, open the lid, change the heat to collect the juice, then put a small spoon of sugar into it, stir fry and collect the juice

6. 

   Step6:When the soup is almost done, add a spoonful of vinegar and stir fry, and then it will be out of the pot

7. 

   Step7:It's done...