Cooking Steps

1. 

   Step1:Materials: 30 unruly crayfish, a large slice of ginger, a smash of garlic, a bowl of chilli (I like to use fresh chilli, cut dried chilli), a half small plate of Chinese prickly ash, a half small plate of anise, a half bowl of brewing soy sauce, two spoons of old Ganma's oil chilli, with the experience of scrubbing crayfish - wear thick labor protection gloves, grab one, brush the middle of legs and abdomen with a small brush, and brush it until the water is flushed No sludge. Finally, bite your teeth and pull the middle of the three pages at the end. Twist and pull. Pull out the mud.

2. 

   Step2:Shredded ginger. Chopped garlic. Small fire. The smallest fire. Fry the Chinese prickly ash and anise for a few minutes. This will squeeze out the oi

3. 

   Step3:Add shredded ginger, garlic, chopped chili to the pot, stir fry over medium heat.

4. 

   Step4:Lao Ganma and soy sauce pour in. Continue to fry for two minute

5. 

   Step5:Add pepper and stir fry at last. Then the base material will be stir fried

6. 

   Step6:Then. Pour in the crawfish with their teeth and claws. Close the lid of the pot....

7. 

   Step7:When the crayfish is quiet, add a glass of water, a spoon of sugar, and a half spoon of chicken essence. Stir over the maximum heat for 15 minutes. Out of the pot.

8. 

   Step8:Open to ea