Sichuan-Style Spicy Crayfish မြန်မာ

Main Ingredients:
500g crayfish

Seasonings:
400g Chaotianxiang Beef Tallow Hot Pot Base, 60g Haoji Spicy Sichuan Sauce, 30g Indian chili peppers, 50g soybean oil, 1200g water

Preparation Method:
1. Thoroughly clean and brush the crayfish, then set aside.
2. Heat the oil in a pot and stir-fry the Indian chili peppers until fragrant. Add water, Chaotianxiang Beef Tallow Hot Pot Base, and Haoji Spicy Sichuan Sauce. Bring to a boil, then reduce the heat and simmer for 5 minutes.
3. Add the crayfish, increase the heat to bring to a boil again, then reduce the heat and cook for 8 minutes. Turn off the heat, cover, and let it sit for 30 minutes. Serve in a plate.

Dish Characteristics:
The crayfish is chewy and springy, with a rich and spicy flavor.