1. Wash the crayfish repeatedly, add cooking wine and blanch it for later use.
2. Drain the water and let it cool.
3. Put oil on the bottom of the pot and stir-fry the peppercorns to create a fragrance.
4. Add the bean paste.
5. Add dried chilies.
6. Add crayfish and stir fry quickly.
7. Add onions. Pickled pepper and ginger. Two Vitex.
8. Add the five-spice powder and stir fry quickly and evenly.
9. Add chicken essence.
10. Stir evenly and turn off the heat.
11. Just add celery leaves from the pot.
Tips:Stir fry is about hand speed, so you must stir fry quickly.
