2. First, remove the head and shrimp line of the crayfish and cut off two rows of flat feet on the abdomen, and then wash them with clear water to clean the crayfish.
3. Cut the onion into sections for later use and slice the ginger for later use.
4. After the pot is dried, add a little more oil cake than usual and add a proper amount of bean paste. Stir-fry the bean paste into red oil with low fire and add spices. Stir-fry the spices slowly with medium fire.
5. After the fragrance of spices is fried, add the steamed crayfish and stir it for a few times. After the crayfish and seasoning are stirred evenly, add a spoonful of cooking wine to remove the fishy smell. After stirring for a few times, add a spoonful of soy sauce, half a spoonful of soy sauce and half a spoonful of oil consumption. Finally, pour the beer and cover the lid for stewing.
6. After the crayfish is boiled for about 8 minutes, uncover the lid, add the chopped onion and continue to stir fry until the soup of the crayfish is almost collected. At this time, add the right amount of salt and chicken essence and stir fry for a few times. After mixing the salt and chicken essence evenly, you can go out of the pot.
1. Generally, wonton floats in the pot and is cooked when it swells.
2. The cooking method of wonton is basically the same as that of jiao