2. Bring the pot to a low heat, put the oil and add the onion, ginger and garlic.
3. Add dried pepper, pepper and star anise and stir fry.
4, add salt, because crayfish have shells, it is more difficult to taste, so put more; Add sweet bean paste or bean paste.
5. Turn on the fire, pour the crayfish and seasoning and mix well. Note: If there are many shrimps, pour them several times, first scald the front one and then continue to pour, so as to avoid inconsistent maturity of the shrimps.
6. Add wine, a small amount of white vinegar and a proper amount of sugar, and then stir fry.
7, pour water, about half a pot.
8. Cover the pot and cook for 30-40 minutes, or use high fire. During the period, you can try the taste. If the taste is not enough, add it according to your personal preference.
9. When the time is up, open the lid and watch the soup. If there are too many, open the lid and cook for a while. When the juice is almost collected, add the chicken essence and stir it evenly.