1. Raw materials: crayfish meat, Pleurotus eryngii, chopped onion, minced garlic, ginger, oil, soy sauce, fennel, chicken juice, thirteen spices, white pepper, sugar, salt, brandy, oyster sauce, seafood sauce, bald butter, and red-oil lobster sauce.

2. the ingredients are ready, and the crayfish are shelled and blanched in advance. Pleurotus eryngii, onion, garlic, ginger and minced. Soy sauce, chicken sauce, pepper and thirteen spices seafood sauce are weighed together. Others are weighed separately.

3. Heat oil in a pan, add ginger and garlic, and stir-fry until fragrant. Add onion, stir-fry slightly, add Pleurotus eryngii, stir-fry slowly over low heat, and evaporate water. At this time, you can fry for a while, and the less water, the better.

4. Add crayfish and seasoning juice in the bowl and bring to a boil. Add the bald butter and red bean sauce, stir fry slowly, and simmer slowly.

5. With the decrease of moisture, the color will become darker. The water has basically evaporated. Turn off the fire, add oyster sauce and brandy and stir well. Taste the salt, add salt appropriately, and it will be salty. If you finish it in a few days now, it will be out of the pot. If you want to make canned food, keep it for a long time, do a good job in vacuum, cook and disinfect the bottle or bake it in the oven, bottle it while it is hot, tighten it upside down and let it cool. Bottle.