Fresh crayfish salt cooking wine

Pepper, ginger, garlic and lobster sauce

Shisanxiang dried Chili with bean paste

Onions, green peppers, onions and celery

Coriander, lettuce, oil, sugar and soy sauce

Yellow rice wine and clear water

How to dry crayfish?

Rinse the fresh crayfish several times under running water, pinch off the head of the crayfish, pull out the sand sausage from the tail, brush it under running water and drain it;

Evenly grab the washed shrimp tail with salt, cooking wine (or yellow wine), pepper granules, shredded ginger, minced garlic and thirteen spices, and marinate for about half an hour;

Put the chopped bean paste and the chopped lobster sauce into a bowl, cut the dried pepper and pepper particles into a bowl, slice the onion, obliquely cut the green pepper, obliquely cut the onion, cut the celery and cut the coriander;

Peel lettuce, wash and slice;

Hot oil, after the lettuce slices are drained, remove the oil and put it at the bottom of the bowl;

After the base oil is boiled, add watercress and fermented soybean and stir-fry until fragrant; After the red oil is fried, add dried pepper and pepper and stir-fry until fragrant;

Pour marinated shrimp tail into marinade and stir-fry until the shrimp tail turns red, and add appropriate amount of white sugar, soy sauce, yellow wine and boiled water to collect juice (appropriate amount of soup must be left);

Add onion slices, green peppers, scallion and celery, stir-fry and smash;

Take a pot, put it in a bowl and sprinkle with coriander.