The chef hired by the boss by plane from Sichuan specializes in making crayfish. Whether the skill is good or not depends on each person.

1. How to make garlic crayfish:

Ingredients: two pounds of crayfish, 4 heads of garlic, star anise, bay leaves, rock sugar, cinnamon, oyster sauce, light soy sauce, salt . Method: Wash the crayfish you bought twice, then clean them with a brush, and remove the shrimp heads and intestines. Peel and smash the garlic and chop into minced garlic.

Pour oil into the pot, twice as much as when cooking. When the oil is hot, add minced garlic and stir-fry until fragrant. Add crayfish and stir-fry evenly. Add beer to cover the crayfish. Add star anise, cinnamon, bay leaves, rock sugar, salt, two spoons of light soy sauce, and one spoon of oyster sauce to the pot. Bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes.

2. How to make spicy crayfish as follows:

Tips for cleaning crayfish: Rinse the purchased crayfish twice with clean water, pick out the dead crayfish and throw them away directly. It is said that death is poisonous. Grasp the two large pliers of the crayfish with your hands, use scissors to cut off 1/3 of the head, and remove the sandbag on the head (after taking it out, you will see that it is full of yellow paste)

Grab the middle Use a piece of tail to tear out the shrimp line. (If it is difficult to tear, use scissors to cut 1/2 of the edge, do not cut to the middle shrimp line, and then pull hard, it will come out easily) Use a brush to brush the abdomen and mouth of the crayfish, and finally rinse it clean.

Method: Clean 2 pounds of crayfish according to the above steps. Heat oil in the pot, directly add the crayfish and fry over medium heat until the crayfish turns red, then take it out (to make the shrimp meat more tender)

In another pot, add the onion, ginger, garlic and chopped onion, sauté until fragrant, add Add 20g dried chili peppers, 10g green peppercorns, 15g Sichuan peppercorns, 1 cinnamon, 4 star anise, 5 bay leaves, stir-fry for 2 minutes, add 1 tablespoon of Pixian bean paste (15g), and 30g of hot pot base ingredients, stir-fry until red oil appears.

Add in the crayfish and stir-fry over high heat for 2 minutes. Add water just equal to the level of the crayfish and bring to a boil over high heat. After boiling, add 2 tablespoons each of chicken essence, light soy sauce, and cooking wine, and simmer over low heat for 10 minutes.

Then add 2 tablespoons of white sugar, 1 tablespoon of Shisan Xiang, 1 tablespoon of chili noodles and simmer over low heat for 10 minutes. Finally, add 2 tablespoons of pepper oil and cook over high heat for 5 minutes. Sprinkle with coriander and sesame seeds before serving