crayfish

800 grams

condiments

Sichuan pepper

25g

Red pepper

50 grams

Eight angles

2 capsules

Amomum tsao-ko

two

cinnamon

2 yuan

Welsh onion

1 root

garlic

4 petals

energy

1 block

Chongqing hotpot bottom material

150g

step

1. After the crayfish is washed twice with clear water, add 2 tablespoons of salt and a few drops of sesame oil, then pour the clear water into the crayfish, soak it for 2 hours to spit mud, then clean the abdomen of the crayfish with a clean toothbrush, pull out the shrimp intestines, rinse them, slice the ginger and garlic, and cut the onion into sections;

2. Pour the right amount of oil into the pot, add onion, ginger and garlic and saute;

3. After the fragrance overflows, add pepper and dried pepper;

4. Stir-fry the spicy taste, pour the crayfish and stir-fry until the shell turns bright red;

5. Break the chafing dish bottom material into several pieces, put them into the pot and stir them evenly;

6. Add Amomum Tsaoko, Illicium verum and Cinnamomum cassia, and add appropriate amount of water to1/2 of the ingredients;

7. Turn to low heat, simmer for 20 minutes, and turn to high heat to collect juice.