500 grams of crayfish, 30 grams of hot pot bottom material, 30 grams of bean paste, pepper granules, dried peppers, onions, garlic, ginger, onions, sugar, salt and cooking wine.

working methods

1. Prepare the raw materials in advance, brush the head and tail of crayfish with a brush, and then soak them in clear water 10 minute.

2. Cut the onion into sections; Sliced ginger and garlic; Sliced onion; Cutting dried chili into sections; Heat the oil in the pan, stir-fry the chafing dish base and bean paste to red oil, then add the pepper granules, pepper segments, onion and garlic, garlic slices and onion and ginger slices and stir-fry until fragrant.

3. Stir-fry the auxiliary materials, pour the crayfish into the pot and stir-fry, then pour the cooking wine and stir-fry evenly, and continue to cook (10- 15 minutes).

4. Sprinkle sugar and salt to taste before cooking.