Spicy crayfish

1. Soak the crayfish in clean water for half a day, occasionally stirring and changing the water.

2. Cut off the claws.

3. Brush clean with a toothbrush.

4. Draw out the shrimp thread.

5. Cut open the head, remove the internal organs, and keep the shrimp yellow.

6. Prepare all the ingredients for three different ways of eating.

7. Cut scallions and ginger into small pieces.

8. Take dried Sichuan peppers, star anise chili peppers, and hot pot seasoning.

9. Heat the wok with cold oil and add a small amount of salt.

10. Put all the shrimp and shrimp tails in and stir fry.

11. Stir fry until the shrimp turns red.

12. Take out the shrimp tail and cook another dish.

13. Grilled crayfish on one side.

14. Add seasoning.

15. Stir fry until fragrant and spicy.

16. Stir fry scallions and ginger together.

17. Release a small amount of salt.

18. Add chicken essence.

19. Release and draw.

20. Add pineapple wine and stir fry evenly.

21. Add clean water.

22. Add white sugar, cover the pot and simmer over low heat for 20 minutes.

23. Drain the soup.

24. Install the tray.

25. Place scallions, ginger, and other ingredients in the middle.

Finally, add crayfish.

27. Finished products.

28. Finished products.