Dahongpao Zanthoxylum bungeanum 10g clear oil hot pot bottom material 30g perfume fish seasoning 30g bean paste 10g.
25g onion, 5g ginger, 8g garlic, 5g salt, 5g cooking wine, oil 15g, 150g.
Exercise:
65438+
Put the mashed ginger onion into a pot, squeeze out the ginger onion water by hand, add 5g of salt, stir the cleaned crayfish evenly by hand, and then let it stand for 20 minutes.
2. Wash the onion, celery, green pepper and green onion, then slice the onion, cut the celery and green onion into knots, and cut the green pepper into bullets for later use.
Heat a clean pot, pour in oil and heat it to 50% to 60% heat. Pick up the ginger onion of crayfish, pour it into hot oil and stir fry. Add appropriate amount of bean paste, fragrant fish seasoning and clear hot pot bottom material when it is all red, and stir-fry until it tastes good. Add dried chillies and red pepper, and stir-fry the dried chillies until they are brown.
3. Open a bottle of beer and pour it into the stir-fried crayfish pot until the crayfish can be submerged, add salt, monosodium glutamate, chicken essence, pepper noodles and thirteen spices, cover the pot, slowly collect the juice in the pot with a medium fire until it reaches 1/3, add cumin noodles, then add onion, celery and green pepper, turn it evenly, and pour pepper oil and sesame oil.