Braised crayfish practice is as follows:

Tools and materials: pots, brushes, pots, pans, spatulas, plates, scissors, crayfish, ginger, scallions, garlic, dashi, canola oil, water, white vinegar, anise, cinnamon, cooking wine, soy sauce, salt.

1, prepare the raw materials, crayfish, ginger, green onion, garlic, dashi and canola oil.

2, crayfish into the pot, add the right amount of water, then pour 1 small cup of white vinegar, soak for 1 hour.

3, pinch and clean the crayfish with a toothbrush under running water, drag and drop the shrimp intestines from the middle piece of the tail of the crayfish, and then cut off the front end of the head and pick out the sacs.

4, pour the amount of canola oil in the pot, put ginger and garlic into the stir-fry, stir-fry a few times after adding star anise, cinnamon and other spices into the stir-fry.

5, add a good deal of crayfish into the stir-fry, stir-fry until the crayfish change color and add the appropriate amount of wine and soy sauce into the stir-fry.

6, add an appropriate amount of water, cover and simmer for 10 minutes, add an appropriate amount of salt and stir-fry evenly, then high heat juice.

7, plate can be.