1g of crayfish, 1 cloves of garlic, 2 onions, 3 slices of ginger

seasoning

1 bowl of white wine, 1 bowl of white vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1g of dried pepper, 5g of pepper, 1 tsp of chicken essence, 2 tablespoons of sesame oil and a proper amount of salt

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2. Start the oil pan. After the oil is burned to 5% heat, the dried peppers of Zanthoxylum bungeanum will be fried until fragrant. Then add the onion, garlic cloves and ginger slices, stir-fry the crayfish, salt, soy sauce and sugar in the pan for a while, and add a little water until the soup becomes thick. Boil the soup with a big fire. When the crayfish is cooked, simmer it with slow fire, add chicken essence and turn off the heat. Take out the crayfish for later use.

3. Start another wok, add sesame oil and heat it. Put the crayfish in the wok and let it slip out slightly.