Crayfish 1500g or so.

Spice: garlic. It is best to use garlic alone, with 3 kg of shrimp 10 or so, four for each; Star anise (fennel), fennel, cinnamon, cardamom, clove, fragrant leaves, etc.

1 Cut two slices of ginger into large pieces or thick slices.

Scallion 2, oblique switching knife;

Pepper. It is best to choose persimmon pepper produced in Sichuan, and the dosage depends on personal taste.

Pepper. Sichuan Dahongpao variety should be selected, which tastes good, and the dosage depends on personal taste;

Other condiments: 2 bottles of beer, sugar, white vinegar, soy sauce, cooking wine, edible oil, concentrated chicken soup.

working methods

1, bring the pot to a high fire, heat it, put in oil, heat it until it is half cooked, add ginger, garlic, pepper and pepper, and stir-fry until fragrant. The reason why this dish is called "braised in oil" is also its characteristic. It uses a lot of oil, and 3 kg of shrimp consumes about half a catty of oil.

2. Put the shrimp in the pot, stir fry over high fire, then add white vinegar and cooking wine to cook, then add a little soy sauce to color, and add pepper to stir fry.

3. After the shrimp becomes slightly discolored, put all the prepared seasonings in, continue to stir fry, and mix the seasonings and shrimp evenly. Then add a proper amount of white sugar, and finally add concentrated chicken soup and stir well.

4. Pour in the beer, the shrimp is a little empty, and the fire is in a medium-small fire state. Cover the pot and simmer for about 15 minutes. Pay attention to turning the pan every five minutes or so to make the taste even.

6. When the soup is almost dry, remove the lid and continue to stir fry for a while. When the soup is dry, add chopped green onion or coriander into the pot.

skill

1, the key of raw material treatment: rinse the shrimp with clean water and brush it with toothbrush. Then grab the crayfish and cut off the sharp hooks at the front ends of the two big clips. One is to prevent it from pinching people, and the other is for delicious food. To remove intestines, shrimp has three tail fins at its tail. Take the one in the middle and twist it, and the intestines will come out. Then cut it from the shrimp head shell 1/2 or so (in order to effectively keep the shrimp yellow, you can cut it as little as possible). Be careful not to cut directly. When you want to break it, you can take out the sand sac on the shrimp head, which is black, and pay attention to keeping the shrimp yellow; Finally, cut from the pulled tail to the head, one for good taste and the other for peeling when eating.

If this dish uses concentrated chicken soup, don't add salt and monosodium glutamate. If you don't use concentrated chicken soup, you can use chicken essence instead, and you can put salt in moderation.

3. Put this in the pot to eat.