200g of crayfish tail, 20g of dried pepper, 20g of prickly ash, 2 onions, 4 slices of ginger, 4 slices of fragrant leaves, 5 cloves of garlic, star anise 1 slice, cinnamon 1 slice, 45ml of soy sauce, 0/5ml of soy sauce/kloc-0, 8g of sugar, 5g of salt and 30g of high-alcohol liquor.

Start hot work: 1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper; 2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry; 3. Add sugar and salt after fragrance; Because the shrimp shell is thick and hard, it is not delicious. It is recommended to put more salt than usual. 4. Change the fire, control the water and pour in the shrimps.

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times; 6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;

Cooking process: 1. At this time, the shrimp basically changed from deep red to bright fire red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum, and it is not excluded that the chef will be smoked to tears, and at the same time prepare wet towels. ) 2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence; If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish can only be found by shell pliers) 4. In addition: please don't add water at any time during the whole process; (Except in case of fire and explosion, it can't be prefabricated.) Finally, it can be served. 1. You can choose a flat chassis with a slightly higher wall, and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray; 2. Fractional filling; 3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;