Prepare ingredients, ginger slices, chopped garlic, and chop the crayfish clean, control the dry water
Inject the vegetable oil into the pot, blaze, and after 2 minutes, burn it into the pot and there is a bubble.
Throw a crayfish pliers into the oil pan; try the oil temperature and prove that the oil temperature is right when there are a lot of bubbles around the shrimp pliers.
Pour all the crayfish that control the moisture into the pot; control the moisture to avoid excessive oil temperature during the operation, and the oil droplets will scald and burn yourself.
Quickly stir fry; wrap the oil all over the crayfish, lock the water in the shrimp, and make the meat more tender. The fried crayfish all turn into a bright red oil;
Remove all crayfish, control dry oil, spare
Leave half of the oil in the pot, heat it on the fire, a lot of bubbles will pop out, and the water will be removed. When the bubbles become less, the pepper, the star anise, the cinnamon, the fragrant leaves, the cardamom, the dried chili, the dried hawthorn, the ginger and the garlic will be fried for 1 minute. Let the fragrance be fully released
Pour the oiled crayfish and stir evenly; absorb the flavor of the seasoning
Pour the beer and boil it; pour the beer more easily than the pour water, the beer will evaporate faster than the water, and the spice will quickly lock in the crayfish body.
Add salt, cooking wine, soy sauce, chicken, sugar, black pepper, raw seasoning
The fire is boiled, covered for 30 minutes (open three or four times in the middle, stir fry; not to be afraid of the pot, but to make all crayfish can taste)
After 30 minutes, all the beer in the pot is dried and only the oil is left in the wok, the lid is opened and stir-fried, and the oil is wrapped in crayfish.
When you put it in, you can eat it.
Before washing the crayfish, you can cut the shrimp pliers first to avoid pinching the hand; pinch the tail of the tail in the middle of the shrimp and loosen it to loosen the shrimp line. The shrimp head cuts 1/3 and picks up the black sac. The body - the shrimp stomach is so crayfish is clean!