Spicy Perilla Crayfish

Overview

I have always loved crayfish and often cook them myself. I would like to introduce a very homely method

Remove heads and devein from crayfish, wash and set aside
Remove the stems and leaves of perilla, wash and set aside
Slice ginger and garlic, cut dried chili pepper into sections, wash the peppercorns and set aside
The crayfish has an opening on its back, which makes it more flavorful
Heat the oil in a pan, add ginger, garlic, dried chili pepper, bean paste and stir-fry until fragrant
Add crayfish and stir-fry, add cooking wine, light soy sauce, sugar and salt
Add the perilla and continue to stir-fry
Add appropriate amount of water and bring to a boil
When the soup becomes very small, turn off the heat and remove from the pot
La la la, finished product