Crayfish 500g ginger 10 tablet.

6 cloves of garlic and 4 peppers.

Light soy sauce, light soy sauce, a little fennel and cinnamon fruit, 1 each.

30 grams of pepper, 2 tablespoons of oyster sauce.

2 fragrant leaves and half an onion.

Cooking wine and vinegar, a little beer 1 bottle.

4 rock sugar

Steps of home-cooked spicy crayfish

1. Clean it up. I brush one by one with a toothbrush for fear of pinching my hand. I cut off my head directly with scissors, brush it again and rinse it several times. Wash and cut garlic, ginger, pepper and onion, and wash tsaoko, cinnamon, star anise, pepper and those spices.

2. Heat the oil pan, add ginger and garlic until fragrant, add spices, stir-fry for a few times, stir-fry crayfish to change color, add rock sugar, pour wine and vinegar, stir-fry soy sauce, add beer, cook until there is not much soup, then release soy sauce, oyster sauce, chicken essence and onion, and turn off the heat after stir-frying.

3. You can taste the salty dishes yourself. If it is not salty enough, add salt. Zanthoxylum bungeanum and pepper are also put according to their own tastes.