Ingredients: 500g crayfish.

25 grams of pepper

25 grams of pepper

Onion 1 root

Garlic 4 cloves

50 grams of ginger

Seasoning: 2 tablespoons (30g) of salt soaked in crayfish.

Soy sauce 1 tablespoon (15ml)

Rice vinegar 1 tablespoon (15ml) salt 1/2 teaspoons (3g) sugar 1 teaspoon (5g).

Exercise:

1) After the crayfish is bought, put it in a basin, rinse it twice with clear water, pour out the water, add 2 tablespoons of salt, and then pour in clear water to soak the crayfish 1 hour for better cleaning. Cut scallion into 1 cm long slices, garlic slices and ginger peeled slices.

2) Pour water into the pot, bring it to a boil, and then add crayfish. After the water boils again, blanch it for 2 minutes, remove it, and rinse off the floating foam with clear water.

3) Pour oil into the pan, add onion, ginger and garlic to saute until fragrant, add pepper and dried pepper, smell the spicy taste, pour crayfish, add soy sauce, vinegar, salt and sugar, and constantly stir-fry the pan so that the soup is all wrapped around the crayfish (about 2 minutes, do not stir-fry the pan, just stir-fry with a shovel. )