1. Peel off the head of the crayfish by hand, remove the gills, pull out the shrimp line, wash it, put it in a large basin, and marinate it with cooking wine and white wine (to remove the fishy smell of the crayfish).

2. Wash capsicum and green pepper, cut into sections with a knife, knot shallots, peel ginger and shred, and wash star anise and cinnamon for later use.

3. Pour vegetable oil into the pot, turn to medium heat, then add the marinated crayfish, turn to high heat and stir fry, stir fry for 4-5 minutes after the fragrance comes out, and then put it on a plate for later use.

4. Pour some vegetable oil into the pot, turn to low heat, add pepper and stir-fry until fragrant, turn to high heat, add pepper and stir-fry for a while, and add Pixian bean paste and stir-fry until the red oil is out of the pot.

5. Add garlic, shredded ginger, star anise, cinnamon and crayfish and stir well. After the fragrance comes out, pour in the white wine. At this time, the fire will come out and stir-fry until the fire is turned off.

6. Finally, pour in clear water. When the amount of water does not exceed the ingredients in the pot, turn to high fire to collect juice. Then add perilla and green pepper and stir-fry for a few times to serve. Put it in a large pot and sprinkle with some onions and coriander. It is edible.