2. Wash the dirty things in the abdomen of crayfish with an abandoned toothbrush and cut off the lobster feet in the abdomen.
3. If you want to keep the head of crayfish, you can cut off the tip of the head slightly. If you want to save trouble, just cut off the big head with one knife.
4. Pick out the crayfish head sandbags with scissors heads.
5. Gently pinch one of the three pieces at the tail of the crayfish and pull out the intestines of the crayfish.
Buy thirteen spices for Xuyi (there should be one in the supermarket). If you can't buy it yourself, you'll be in trouble.
Thirteen spices: cinnamon, nutmeg, fennel, dried tangerine peel, pepper, clove, galangal, Amomum villosum, banksia rose, fennel, angelica dahurica, kaempferia kaempferia and nutmeg.
1. Heat 70% hot oil, fry the cleaned crayfish and pick them up.
2. Take another pot, add a proper amount of rapeseed oil to heat it, and add garlic cloves, ginger and onions to stir fry.
3. Add Sichuan pepper, the core spice 68 12: 50g, add Chili powder and pepper and stir-fry until you see red oil (less Chili powder and pepper, light taste).
4. Boil a proper amount of broth, add sugar, monosodium glutamate, salt, vinegar and lobster seasoning to boil (about 50g seasoning for 2kg crayfish).
5. Add the fried crayfish, cook for about 15 minutes, add green pepper, beer and sesame oil, and then cook slightly.
Thirteen kinds of perfumes include
Cinnamon, nutmeg, fennel, tangerine peel, pepper, clove, galangal, Amomum villosum, banksia rose, fennel, angelica dahurica, kaempferia kaempferia and myrtle. Use dried tangerine peel when stewing meat, which is rich in flavor; Eating beef and mutton with angelica dahurica can remove fishy smell and increase freshness. Cinnamon for homemade sausage is delicious; The pepper used in vegetarian dishes is full of fragrance; Bacon smoked chicken with cloves has an endless aftertaste.