Cooking Steps

1. 

   Step1:First, prepare scallion, ginger slices, Pixian Douban sauce, dried pepper section and pepper.

2. 

   Step2:Clean the crayfish tail and dry it.

3. 

   Step3:Hot pot of cold oil. Under the onion. Ginger. Dry pepper. Pepper. Stir fry out the fragranc

4. 

   Step4:Then add Pixian bean paste.

5. 

   Step5:Red oil. This step can be turned on medium or low heat. Avoid frying.

6. 

   Step6:Put in the crayfish tail

7. 

   Step7:Pour 81 spoonfuls of cooking wine. Stir fry for a whil

8. 

   Step8:Pour in a tin of beer. Boil it over high heat. Taste it in the middle. It's very salty with bean paste. There's no salt added.

9. 

   Step9:I don't think it's delicious. I've added a little bit of soy sauce.

10. 

    Step10:I don't think it's numb enough. I add a little pepper oil.

11. 

    Step11:Cook for more than ten minutes. When the soup is about to dry, sprinkle the scallion into the pot.

12. 

    Step12:Spicy and delicious.

13. 

    Step13:A good companion for beer.