1. Wash and drain crayfish.
2. Put oil in a hot pot, with a little more oil, add onion, ginger and garlic until fragrant, and then add pepper, pepper and red pepper to stir fry.
3. Add the right amount of Pixian bean paste and spicy hot pot bottom material and stir-fry red oil.
4. Stir-fry the crayfish over high fire, and then add appropriate amount of water to submerge about three quarters of the crayfish.
5. Add salt, chicken essence, soy sauce and cooking wine to boil.
6. Stew on medium heat for about 5 minutes. When the soup is almost collected, add some minced garlic, onion and coriander, and you can serve.