Spicy crayfish

After buying the crayfish, put it in a basin, rinse it twice with water, then add 2 tablespoons of salt, and pour in water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestine) of crayfish: Control the crayfish with one hand and pinch the tail wing in the middle of the crayfish tail with the other hand, gently pulling it off. If it feels dangerous to handle it this way, you can put the crayfish in a basin and freeze them in the refrigerator, so that the crayfish will be honest.

2. Pour the red pepper into a pot filled with water. After boiling on high heat, turn off the heat and soak in water from the pot for about 1 hour.

3. Take out the soaked chili and crush it with a garlic mortar, being careful not to splash it on your face or eyes.

4. Pour water into the pot, bring to a boil over high heat, blanch the crayfish for 2 minutes, then remove and rinse off the foam with water. Remove and set aside for later use.

5. Pour oil into the pot, add ginger slices, cinnamon, and Sichuan peppercorns, and stir fry until fragrant.

6. Add the smashed chili sauce and stir fry until fragrant.

7. Pour in blanched crayfish and stir fry over high heat.

8. Sprinkle garlic cloves and add refined salt

9. Pour in a tablespoon of cooking wine to remove the fishy smell

10. Add a spoonful of white sugar and stir fry evenly.

11. Pour in clean water, preferably over crayfish. Bring to a boil over high heat and simmer over low heat for 20 minutes until the soup thickens.