1. Prepare fresh crayfish.
2. Prepare the condiments.
3. Wash coriander and pinch, wash and slice ginger and garlic for later use.
4. The lobsters are fed for several days, and salt is added to prompt the lobsters to spit out sediment.
5. Clean it with a toothbrush.
6. Cut off the shrimp heads with an oblique knife.
7. Pinch the middle piece of the tail wing and pull out the shrimp intestines.
8. Pour cooking oil into the pot and heat it up.
9. Pour in the crayfish and stir fry until the lobster turns red and ready for use.
10. Saute the garlic cloves and ginger, add the hot pot base ingredients, and fry the red oil.
11. Pour in the crayfish, add salt and stir well.
12. Pour in the raw soy sauce to extract the flavor.
13. Pour in the coriander, stir-fry well, and then take it out of the pan.
