ingredients

main ingredient

crayfish 2kg

auxiliary material

2-4 eggs

star anise

appropriate amount of

rock sugar

a little

cooking wine

2 spoonfuls

salt

. 2 bowls of

pepper

2 spoonfuls of

ginger

1 piece of

garlic

1 fragrant leaf

How to marinate spicy crayfish

1.

Make your own crayfish or keep your head. You can eat shrimp yellow, but you have to gut it. Put small water in the faucet, hold the crayfish and wash it under the faucet. Brush the abdomen, tail and pliers of the crayfish with an abandoned toothbrush. Be careful not to get your hands caught when you take it! Cut off the pliers with scissors in case of clamping.

2.

1. Cook the eggs first, and break the eggshell

2. Peel the cucumber and cut it into thick slices

3. Cut the dried pepper, wash it with water and drain it to avoid frying, and the dosage is determined according to the degree of spicy eating

4. Cut the pickled pepper and millet pepper

5. Slice the ginger and peel the whole garlic.

4.

Stir-fry the millet spicy with low fire, and when it turns golden brown, turn to high fire. Add pickled pepper, ginger, garlic, pepper, star anise, fragrant leaves and dried pepper in turn, stir-fry for 5 minutes, then add crayfish.

5.

After adding crayfish, add clear water, and then add cooking wine. When the time is up, remove the cover and put in the cucumber. After a little fire, collect the soup and serve.