Material preparation: crayfish 1 kg, dried pepper 10, appropriate amount of fragrant leaves, 5 anise, pepper 1 bar, fennel 1 bar, garlic 1 root, ginger 1 root and pepper/kloc.

1. Clean and treat crayfish.

2, go to the shrimp line, three tails, twist left and right in the middle, pull hard.

3, prepare ingredients, garlic should be crushed and divided into two parts.

4, stir-fry the bottom of the pot, put more oil in the pot, add onion, ginger, garlic, pepper and pepper to stir-fry the bottom of the pot, and add Pixian bean paste to stir-fry red oil.

5. Stir-fry the washed crayfish in a pot, add the remaining garlic slices, star anise, fragrant leaves, fennel and cinnamon and stir-fry until the crayfish turns red.

6. Add three spoonfuls of white wine, then three spoonfuls of soy sauce, one spoonful of vinegar and half a spoonful of sugar to refresh yourself. Finally, add the right amount of salt and continue to stew for a few minutes, and the whole process will be on fire.

7. Pour in the water that has flooded the crayfish, cover it and start cooking the crayfish. After cooking at high temperature 15 to 20 minutes, directly take out the crayfish and put them on a plate, and you can pour some soup.