Main ingredient: crayfish 1000g

Accessories: green onion moderate, ginger moderate, garlic moderate, the right amount of spices, grass fruits moderate, white wine moderate, the right amount of hot pot base, cooking oil moderate, dry chili pepper moderate, pepper moderate, sugar moderate, the right amount of salt

1. First of all deal with the crayfish, buy back the living crayfish placed in the water in the stationary 1 hours, a few drops of sesame oil into the water, which can help crayfish spit out the dirt in the intestine.

2. After resting crayfish and then wash three water, as far as possible to wash off the surface of the crayfish stains, and then put into the container, while adding white wine soak for half an hour, of course, at this time the crayfish are still alive, which is conducive to making the crayfish from the inside out sterilization and deodorization. Soak crayfish when we can prepare accessories, green onions cut into large sections, ginger cut large pieces, garlic crushed can be.

3. Soaked crayfish we can proceed to the next step, first of all, use a toothbrush to brush clean crayfish head and abdomen, after all, the crayfish living environment is not so optimistic, clean treatment is still necessary, in order to prevent being injured by the crayfish, it is recommended to wear gloves to operate.

4. Then it is to remove the shrimp head part of the sand gland, with scissors to the head of the crayfish in the first half of the head can be removed, revealing the yellow part of the shrimp is yellow.

5. The following is to remove the shrimp line, the method is very simple, the crayfish tail divided into three flaps, pinch the middle of the flap around a pull and then pull outward can be dragged out together with the shrimp line.

6. After the treatment of crayfish and then wash the water twice on it, drain the water and then ready to use. Ignition hot pot, then add the right amount of cooking oil, hot pot cold oil at the same time add onion, ginger and garlic fragrance, this time adjusted to a small fire, to avoid paste pot, and then into the dried chili peppers, peppercorns, incense leaves, fruits and stir-fry together, to be out of the flavor of the crayfish into a high-flame stir-fry.

7. To the crayfish after discoloration, add a small amount of water, hot pot base, white wine, sugar, salt (pay attention to not more, hot pot base has a salty taste), and then high-fire open to low-fire simmer for 15 minutes.

8. Before leaving the pot, open the fire slightly collect juice can be mounted on the plate, color and flavor of spicy crayfish can be on the table.