2. When selecting crayfish in the market, choose a big and clean one, buy it and put it back in the basin at home, put a proper amount of water in the crayfish, and then drop a drop of fragrant oil to facilitate the crayfish to vomit, and leave it for 2 or 3 hours.
3. Next is the most troublesome part, that is, cleaning crayfish, and cleaning the inside and pliers of crayfish with a small brush. The process is complicated, but it must be carefully cleaned to avoid being caught.
4. The crayfish was washed and half eaten. Cut the prepared onion, ginger and garlic into sections. Then light the fire. Put oil in the pan when it is hot (about 3-4 times as much as ordinary cooking oil). When the oil is hot, add pepper and pepper to low heat (to avoid burning). After smelling the pepper, add chopped onion, ginger and garlic.
5. Then pour the spicy ingredients into the pot (there are spicy ingredients in supermarkets, such as spicy crayfish and spicy boiled fish. ) Then stir with a shovel. Then control the water of the washed crayfish, put it into the pot, stir fry quickly (to avoid sticking to the bottom of the pot), and quickly cover the pot, lest the crayfish struggle to escape.
6. Then pour in boiling water, not crayfish. Pour a tablespoon of cooking wine (without white wine) and then add a little salt, depending on personal taste and the salinity of spicy seasoning. Then simmer and collect the juice. Finally serve, sprinkle with coriander and side dishes.