1. The main materials are ready;
2. Wash the crayfish while brushing with a brush, cut off the shrimp gun and small paws, remove the shrimp thread, and open the back for use;
3. Wash the green onion and cut into sections, slice the ginger, dice the onion, peel off the garlic, and cut the green and red Hangzhou pepper and millet pepper into sections for use;
4. Put an appropriate amount of oil in the wok to heat;
5. Add green onions, ginger, garlic, and onions to fry until fragrant;
6. Next, stir fry the packed crayfish;
7. Add appropriate amount of spicy sauce, appropriate amount of sugar, salt, soy sauce and pepper, stir fry evenly, add a small amount of water and boil on high heat;
8. Pour an appropriate amount of whiskey when boiling;
9. When the fire is boiled, stir fry in the pot to let the alcohol burn; as the name suggests, the crayfish is hot;
10. Add green and red pepper and millet pepper and stir fry;
11. Reduce the heat to a low heat for 3-5 minutes, add a little salt to season and close the sauce and turn off the heat;
12. Fill the bottom of the bowl with ginger and garlic as accessories, and lobsters are placed around the plate. Pour a glass of whiskey and enjoy it.
