1,500 grams of crayfish; 50 grams of dried chili peppers; 40 grams of "Big Red Robe" pepper; 40 grams of white onion; 50 grams of garlic; 40 grams of ginger; 2 teaspoons of cooking wine (10 ml); 2 teaspoons of soy sauce (10 ml); 4 teaspoons of salt (20 grams); 6 teaspoons of sugar (30 grams); 2 teaspoons of chicken essence (10 grams); 1 teaspoon of white pepper. grams); 1 teaspoon (5 grams) white pepper; 1 teaspoon (5 grams) ground pepper; 1/4 bowl (60 ml) oil.
How to make it: 1. Rinse all the crayfish several times in strong water, then handle them one at a time: pinch the backs with your left hand, scrub with your right hand using a toothbrush against a faucet, and trim off any long whiskers.
2. All shrimp brushed and cleaned soaked in water with a little vinegar, 10 minutes after the fish out of the drain, be careful to prevent them from climbing out.
3. white onion washed and cut into scallions. Garlic to the root wash and cut into slices. Dry ginger scraped and washed and cut into julienne. Dry chili pepper with scissors to remove the root and cut into thin julienne.
4. Heat the oil in a frying pan over high heat, add the peppercorns and fry over low heat. When the oil rolls, add the dried chili peppers and turn from time to time. When the pepper is just yellow-red, change the heat, add ginger, garlic, green onion burst out of the flavor.
5. Add the drained crayfish to the pan, add the wine and stir-fry with soy sauce, salt and sugar for 5 minutes.
6. Add 1 bowl of boiling water with a lid and change to a small fire simmering flavor, 8 minutes after the soup is basically dry, change the fire with chicken essence, white pepper, salt powder can be stir-fried.