2, crayfish with a brush to clean all aspects of the lobster chassis, shrimp shell, and then pull out the shrimp line (there are three pieces at the tail of the shrimp, pick out the middle piece, twist, gently twist, you can easily pull out).
3. Put water, onion and ginger slices in the pot, then pour a little cooking wine and cook until the water boils.
4. Add the washed crayfish.
5. Cook until all the crayfish shells turn red, and then cook for 10~ 15 minutes.
6. After cooking, pour it into ice water, quickly cool the crayfish, and then drain it for later use.
7. Pour chopped green onion, ginger slices, pepper granules, dried peppers, fish sauce, steamed fish sauce, star anise, cassia twig, dried tangerine peel, fragrant leaves, crystal sugar, preserved plum and brine into a pot, boil until boiling, turn off the fire and let it cool completely.
8. After the sauce is completely cooled, pour in the carved wine and dried orange peel and mix well before use.
9. Soak the completely cooled crayfish in the same cooled sauce as much as possible, then cover it and put it in the freezer. /kloc-you can eat it after 0/2 ~ 24 hours.