crayfish

Dried Chili segment

Sichuan pepper

pepper

Chinese hard liquor

verdant

energy

garlic

Garlic in syrup

Amomum fruit

Mircia

Angelica dahurica root

crystal sugar

salt

Recipe practice:

1. Prepare seasoning. Zanthoxylum bungeanum, Zanthoxylum bungeanum each 15g, and dried pepper 30g. Mix other seasonings and put them in a bowl for later use. Garlic and sugar garlic should be chopped.

2. Wash crayfish.

3. Hold the little dragon's back with your hand, and hold its two pliers tightly with your thumb and forefinger to avoid being caught.

4. Cut off the middle of the lobster tail and gently pull it, and the shrimp line will come out.

5. Put 200ml of oil in the pot.

6. Stir-fry pepper and pepper on low heat to make the fragrance.

7. Fry the scent of pepper and pepper, and then add the dried pepper. Stir-fry over low heat 1 min.

8. Add sugar garlic, garlic, onion ginger, fragrant leaves, Amomum villosum, rock sugar and salt.

9. Stir-fry the seasoning over low heat for 2 minutes.

10. Add crayfish and stir fry.

1 1. Stir fry until each crayfish turns red. Add 10g liquor and stir-fry for 2 minutes.

12. Cover the pot with a little water and stew for 20 minutes, stirring occasionally. Add a little garlic powder and stir-fry for 1 min, and then serve.