Crayfish1500g; 50 grams of dried peppers; 40 grams of "Dahongpao" pepper; 40 grams of scallion; 50 grams of garlic; 40 grams of ginger; 2 teaspoons of cooking wine (10ml); 2 teaspoons of soy sauce (10ml); 4 teaspoons (20g) of salt; 6 teaspoons of sugar (30g); 2 teaspoons of chicken essence (10g); White pepper 1 teaspoon (5g); Salt and pepper powder 1 teaspoon (5g); Oil 1/4 bowls (60ml).
Practice: 1. Wash all crayfish with hard water several times, and then deal with them one by one: hold your back with your left hand, brush the faucet with your right hand with a toothbrush, and cut off your long beard.
2. Wash all shrimp brushes and soak them in water with a little vinegar. /kloc-take it out and drain it after 0/0 minutes. Be careful to prevent them from climbing out.
3. Wash the green onions and cut them into chopped green onions. Root garlic, wash and cut into pieces. Scrape the dried ginger, wash it and shred it. Dry Chili peppers are cut into filaments after being rooted with scissors.
4. Turn the oil in the wok over high fire, add pepper, and fry slowly over low fire. When the oil boils slightly, add the dried chili shreds and turn them from time to time. When the shredded pepper just turns yellow and red, change the fire and add shredded ginger, garlic slices and chopped green onion in turn.
5. Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and sugar and stir fry for 5 minutes.
6. Add 1 bowl of boiling water, cover and simmer for taste. After 8 minutes, when the soup is basically dry, add chicken essence, white pepper powder and salt and pepper powder and stir well.