Raw materials: 500g of crayfish, 50g of pickled pepper, Jiang Mo and minced garlic 1 0g, 30g of chopped green onion, 75g of salt, pepper, cooking wine, sugar, vinegar 1 5g, chicken essence1g, monosodium glutamate1g and water starch 5.

Making:

1. Shelling, eviscerating and cleaning crayfish, chopping pickled peppers, putting into a bowl, taking juice and adding sugar, vinegar, monosodium glutamate, fresh soup and water starch.

2. Set the wok on fire, boil the water, put the shrimp in the wok and blanch it with cooking wine.

3. Heat oil in a wok, add ginger, garlic and pickled pepper to stir fry until fragrant, then add crayfish to stir fry until fragrant, add cooking wine, salt, chicken essence and pepper to cook, add a little fresh soup to cook until crayfish is cooked and tasty, and then cook the juice. When the soup is thick, take the pan and put it on a plate and sprinkle with chopped green onion.