Crayfish 1000g leek 3-4 ginger 5 garlic 5-6 pepper 10-20 pepper 2 teaspoons fragrant leaves 2 star anise 1 small pieces (nail size) watercress 2 teaspoons soy sauce 1 teaspoon vinegar 2 teaspoons cooking wine 2 teaspoons sugar/kloc-.

1. Wash the crayfish with a brush and take out the shrimp line. 2. Put as much oil as possible in the pot. After the oil is hot, pour the watercress into the pot and fry the red oil, then add ginger, garlic, pepper, pepper, star anise cinnamon and so on. Continue to stir fry, then pour in the shrimps, continue to stir fry, add a little salt in the process, add cooking wine and stir fry until dry. 3. Add a little water after it is super good, probably not at the bottom of the shrimp, add sugar soy sauce, and cook over high heat. 4. When the soup is almost dry, add 2 teaspoons of vinegar, chicken essence and onion, and you're done. Delicious and spicy crayfish can be eaten at home at any time.

Tips 1, buy crayfish with dark color and big head, and it is important to have a big tail and more meat. spicy crayfish

Gourmet: Sichuan cuisine

Production method: simmer

Taste of dishes: spicy

Type of dishes: hot dishes

Production method: raw materials

Crayfish 1000g, garlic 10, 2 shallots and 3 slices of ginger.

condiment

1 bowl of white wine, 1 bowl of white vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 100g of dried pepper, 50g of pepper, 1 tablespoon of chicken essence, 2 tablespoons of sesame oil and a proper amount of salt.

manufacturing process

1. Add salt to the shrimp basin to make it spit out sediment, take it out, soak it in vinegar or wine for sterilization, and then drain it for later use.

2. Start the oil pan and burn the oil to 50% heat. Stir-fry chili, stir-fry onion, garlic cloves and ginger slices, stir-fry crayfish, salt, soy sauce and sugar in a pan for a while, and add a little water to fry until the soup is thick. Bring the soup to a boil over high fire. When the crayfish is cooked, simmer it with low heat, add chicken essence and turn off the heat. Take out the crayfish for later use.

3, another wok, add sesame oil to heat, put crayfish in the pot and slip out the fragrance to serve. 2. If you are not afraid of trouble, you can break off the shrimp head. More delicious. 3, salt must be put less, watercress is salty.