Cooked Crayfish with Sauce

For the crayfish: Rinse the crayfish thoroughly under running water. In a large pot, add water, wine, and spices. Peel carrots and slice. Rinse, clean and cut scallions into 1 cm (approximately 1 inch) wide pieces. Rinse chile pepper and cut it into rings. Add the vegetables to the broth and simmer for 20 minutes. Holding the crayfish by the tail, add 8 to the broth. When the water boils again, add the next 8 crayfish.  Repeat untill all crayfish are in the broth. Cook for 6 minutes and allow to cool.

Cut off the cooked crayfish tails from the body. Break off lower end of tail and pull out the intestine. With a lobster cracker, crackk open tail and remove the meat. Keep the crayfish meat warm by adding to the broth and let it boil a little.