Crayfish is a summer dish, it’s both hygienic and tasteful, and there’s a lot of fun...
Remove the shrimp intestines: There are three parts of the shrimp tail, and the middle part can pull the shrimp intestines.
Use a brush to clean the body of the shrimp
Go to the shrimp head: There are black things in the shrimp head. This is very dirty. It must be removed. The yellow one is the shrimp oil must be left, the shrimp oil is very fragrant; some people like to eat some people do not like to eat, but can Burning together will make you more fragrant.
Open the shrimp back: The scissors cut from the bottom of the shrimp butt, and it is easy to cut the back of the shrimp, which is easy to taste.
Put oil in the pot (more than a little), add 3 tablespoons of ginger, garlic, dried chili, pepper, bean paste, and spicy shrimp base after the oil is hot, together with the incense (the ingredients can be put more, large)
Add shrimp and stir fry until the shrimp is red
Add 2 bottles of beer, no shrimp, try not to add water. After adding beer, add spices: geranium, grass fruit, star anise, cumin, white cardamom, white peony, cinnamon (can also be used with cinnamon, personally feel cinnamon is more fragrant than cinnamon), clove, licorice, and the last one is Amomum.
Add a little sugar, salt and monosodium glutamate in the middle. Sugar does not need to add too much, mainly to freshen. When the water is almost dry or almost dry, it will burn almost. It takes about 30 minutes to see how much fire you use. Personally feel that the medium fire is generally more than 30 minutes, the shrimp is more flavorful. The time of the fire is shorter, although it is not very tasty but has the flavor of the shrimp. Add green onions a few minutes before the pot