1. Ingredients: chili powder, white pepper, Sichuan peppercorns, dried cinnamon leaves, cardamom, cumin, fennel seeds, allspice.

2. Ingredients: One and a half kilograms of crayfish, 20g chili powder, 27g white pepper, 13g Sichuan peppercorns, 3 plantains, 4-5 dried osmanthus leaves, 2-3 cardamom, 5g cumin, 1g fennel seeds, 1g allspice powder, 80g bean paste, 60g rice wine, 7 cloves of peeled garlic, 1 small handful of green onions cut into small sections, 1 piece of peeled ginger, 4 tablespoons of brown sugar.

3. Steps:

(1) Grind all the ingredients in the main ingredient into powder with a mixer and set aside.

(2) Mash all the bean paste in the ingredients except the green onions into a puree.

(3) Prepare a relatively deep pot, heat the butter and vegetable oil over medium heat, add the stirred ingredients and cook over low heat for 10 minutes until the water dries up; stir frequently while cooking. Prevent the pot from getting stuck.

(4) Add the main ingredients ground into powder, pour in the rice wine, and cook over low heat for 3 minutes until the rice wine evaporates.

(5) Then add soy sauce and chicken essence and cook for another 2 minutes. Pour the washed crayfish into the soup pot and simmer over medium heat for about 5 minutes. After stirring, continue to cook for about 20 minutes. Collect the soup.

(6) Pour out the crayfish, put it on a plate, sprinkle with green onions, and you can eat.