1. Wash the crayfish with water, turn around and remove the shrimp thread, put it into a bowl, add cooking wine, light soy sauce, and salt for pickling.
2. Clean the live eel, remove the internal organs, and put it in a bowl. There is no need to clean the eel blood again. Add cooking wine, light soy sauce, and salt for pickling. PS: The blood of eel is rich in protein and vitamins, so there is no need to clean the blood after processing the internal organs.
3. Cut the chili into small pieces, as much as possible, it will be more fragrant, spicy and tasty. Slice garlic and ginger, cut celery and green onions into small pieces, and take about 20-30 peppers for use.
4. Pour the oil in the pan, add the crayfish and eel after the oil is heated, and stir-fry the crayfish and eel continuously. PS: It must be high temperature and hot oil, which can play a sterilization effect.
5. After the oil in the pot is reheated, pour the chili and pepper, stir fry a few times quickly.
6. After the spicy pepper in the pot is scented, pour the ginger and garlic and stir-fry until the spicy pepper changes color.
7. Pour in celery and stir-fry evenly to get the fragrance of celery
8. Pour in the crayfish and eel, stir fry a few times quickly, turn to low heat, cover and simmer for about a minute, open the lid and turn to high heat and stir evenly to get out of the pan. PS: Cover the lid and simmer it to make the crayfish and eel more delicious.
9. The spicy, spicy and fragrant spicy eel crayfish is complete ^-^.
