material

Crayfish 3 kg

Shisanxiang 2 tablespoons

3 dried peppers

A handful of prickly ash

Half a bottle of beer

Ginger 2 tablets

Garlic 5 petals

Proper amount of salt

Practice of thirteen-fragrant crayfish tail

Ingredients: crayfish (live)

Ingredients: garlic, ginger, onion, each 20g (minced) and half an onion, 2 millet peppers, bean paste 10g (one spoon) vinegar 5g (half a spoon) soy sauce (one spoon) oyster sauce (one spoon), delicious fresh soy sauce (three spoons), 3g white sugar, 2g salt, 2g pepper, and thirteen fragrant powders.

1, live crayfish soaked in baking soda powder and washed clean, and can be repeated for 2-3 times until the water is not turbid.

2. Remove the shrimp line from the shrimp head and take it out. Put the shrimp tail in a bowl for later use (the yellow inside the shrimp head can be dug out to make a small bowl of juice).

3. Cut all the ingredients and get ready

4. Add a little more oil to the pot, at least 500ML of oil. When the oil is hot, put the shrimp tail in, stir-fry for 30 seconds and then simmer for 50 seconds.

5. Leave a little oil (30ML) in the pot, pour the prepared shrimp head yellow and ingredients including all seasonings into it, stir fry, then pour the shrimp tail into it, and finally pour a can of beer and some warm water to cover the simmering 10 minutes (medium fire). Finally, turn over the juice and sprinkle some chopped green onion.