1. Ingredients: one and a half pounds of crayfish and half a cucumber.

2. Accessories: appropriate amount of olive oil, one star anise, half a piece of cinnamon, appropriate amount of Pixian bean paste, a small handful of coriander, a small spoonful of salt, an appropriate amount of cooking wine, an appropriate amount of chicken essence, an appropriate amount of white sugar, dry Three chili peppers, eight slices of ginger, eight slices of garlic, and three slices of bay leaves.

3. Brush the purchased crayfish one by one with a toothbrush under tap water, dry them out and set aside.

4. Cut coriander into sections.

5. Cut cucumber into sections.

6. Braised crayfish and Pixian bean paste are essential.

7. Put more oil in the cold pot and sauté the ginger, garlic, bay leaves, dried chili, cinnamon and star anise until fragrant.

8. After the aroma comes out, add the cleaned crayfish and stir-fry.

9. After five minutes, when the aroma of the crayfish comes out, add a spoonful of Pixian bean paste to the empty oil in the middle of the pot. At this time, quickly stir-fry the bean paste and stir-fry together for another minute.

10. Add two spoons of cooking wine and stir-fry to remove the fishy smell. Add water to the crayfish and bring to a boil over high heat. Change to medium heat and simmer for 15 minutes. Add cucumber and simmer for another two minutes.

11. Finally, add appropriate amount of coriander, salt, chicken essence and white sugar, stir-fry evenly and remove from the pan.