There are many ways and tastes of crayfish, such as braised in oil, chilled, spicy, thirteen spices and so on, mainly depending on what taste you like.

I'm a chef, and I'm good at braised crayfish in oil, which is also the specialty of our store ~ Thanks to the coup on the website of Unilever's diet planning professional handheld menu library ~

In fact, crayfish are almost the same, the only difference is the ingredients and seasonings.

First, heat the pan and cool the oil, then add the dried Chili festival, garlic, ginger slices, Le Jia spicy griddle sauce and bean paste and stir-fry until fragrant; Add oiled crayfish, stir-fry a few times, and add broth; Then add Le Jia chicken essence, Le Jia chicken juice and a little pepper to cover and stew for about ten minutes; Finally, collect the juice and put it on a plate, sprinkle with chopped green onion.