Cooking Steps

1. 

   Step1:Clean the crayfish. Cut the potatoes into 1 cm thick potato slices.

2. 

   Step2:The chips are greased. It's going to be no less a hot dish than crawfish.

3. 

   Step3:The weather is bad. Let's have a look at the pictures in cloudy days. I forgot to write the ingredients in the front - garlic, ginger, dried pepper, pepper, anise cinnamon, the authentic Pixian Douban sauce, perilla, Wang Shouyi thirteen joss sticks.

4. 

   Step4:Stir fry garlic, ginger, millet pepper and Pixian bean paste with a large amount of oil to produce red oil.

5. 

   Step5:The red oil bursts out. Stir fry the dried pepper, Chinese prickly ash and cinnamon.

6. 

   Step6:Stir fry the crayfish in a big fire. Color the soy sauce. Season the salt according to your taste. Thirteen joss sticks make the finishing point.

7. 

   Step7:Stir fry evenly. Put the water that hasn't been crayfish or beer in the fire and cook it to taste.

8. 

   Step8:Put potatoes in when the juice is almost collected. Yes, you didn't see it wrong. It's when the juice is almost collected. I'm sorry to put it early this time. Potatoes are all over the place.

9. 

   Step9:Put cilantro on the bottom of the crayfish bowl.

10. 

    Step10:When the soup is dried, put the Perilla. In fact, put one kind of perilla and coriander. I put it on the principle of no waste. It's not bad to eat too much material. Ha h

11. 

    Step11:The finished shrimp. With ice coke or ice beer. How cool it is.