1. Prepare ingredients.
2. Remove the head of the crayfish, remove the shrimp line, and blanch it after washing.
3. Heat oil in a wok, stir-fry ginger garlic chili and sesame seasoning powder until fragrant.
4. Pour in water and boil.
5. Pour the crayfish and boil.
6. Add light soy sauce and cooking wine and cook for 5 minutes.
7. Pour in water starch and turn on high heat to collect the juice.
8. Sprinkle in shallots and coriander.
Tips:Crayfish must be bought fresh, dead crayfish cannot be eaten.
