Crayfish 1kg
20 grams of dried peppers.
6 grams of pepper
Ginger 10 tablets
Garlic cloves 1 head
Beer 1 can
Octagonal 3
8 grams of soy sauce
3 grams of chicken essence
2 grams of pepper
Fuel consumption is 4 grams
5 grams of cooking wine
3 grams of salt
2 grams of sugar
Half root onion
2 parsley
3 grams of sesame oil
3 grams of spiced powder
Practice steps
1. Soak fresh crayfish in salt water several times until the water becomes clear (this process is about 1 hour).
2. First cut off the pliers of live crayfish, then unscrew the head, cut off the back of the shrimp tail, remove the shrimp line, break a pair of scissors with pliers, put them together with Xia Wei, and clean them several times for later use.
Students who are not afraid of trouble can take out the shrimp paste in the shrimp head like me, burn the noodles or dip them in lobster meat. That's awesome.
4. Peel a garlic and press it into garlic paste for later use.
5. Slice the ginger and chop the onion for later use.
6. Zanthoxylum bungeanum, aniseed, and dried pepper for use.
7. Cold oil hotpot
8. Stir-fry ginger slices and shallots.
9. Stir-fry pepper and star anise in the pan.
10, take out half of the garlic and stir-fry it in a pot with low fire to make it fragrant.
1 1. Pour the washed lobster tongs.
12, with soy sauce
13, oil consumption
14, spiced powder
15, cooking wine
16, stir evenly.
17. Pour a can of beer and drown most crayfish.
18, cover the pot and stew for 20 minutes.
19, open the lid, pick out the large pieces of ginger and onion and throw them away.
20. Slice the green pepper.
2 1, put it in a pot for firing.
22, after the fire juice, add chicken essence and sesame oil, and then out of the pot plate.
23. Clean the pot with a little hot oil, put the remaining garlic in the hot oil, and turn off the fire when the fragrance is overflowing.
24. Pour the fragrant minced garlic into the surface of the crayfish.
25. Sprinkle with coriander powder and serve.