Ingredients: crayfish 1 plate
Seasoning: salt 1 teaspoon, 3 slices of ginger, garlic 1 head, star anise 1 piece, pepper 1 teaspoon, cinnamon 1 piece, dried pepper 1 teaspoon, soy sauce/kloc-. Nutmeg 1 piece, fennel seed 1 small handful, steamed fish and black bean oil 1 small spoon, white sugar 1 small spoon, thirteen spices 1 small spoon, 2 shallots and a proper amount of vegetable oil.
Steps:
1. Prepare the ingredients used; Pinch the connecting part between the head and the body of crayfish with your hands, and brush the surface, especially the abdomen, with a disposable toothbrush.
2. Cut off one third of the head with scissors, and pick out the sandbags with scissors tips.
3. Hold the middle part of the tail by hand, twist and pull, and the intestines will be pulled out; Turn it over and cut the black line from the abdomen with scissors.
4. Put the ginger and garlic aniseed except the dried pepper into the oil pan and fry it; Add dried peppers and fry until fragrant.
5. Add the washed crayfish and stir fry over high fire; Put in the soy sauce in turn.
6. Pour in steamed fish soy sauce and thirteen fragrant powders.
7. Stir fry and color, and pour in a can of beer; Bring the fire to a boil, turn to low heat and slowly collect the juice. Add a little salt and sugar to taste.
8. The juice is sticky and sprinkled with chopped green onion.