Perilla? : 50 grams

Alkaline water level: moderate amount

Crawfish? : 700 grams

condiments

Cinnamon bark: 1 rootlet

Chili powder: right amount

Laoganma: Right amount.

Garlic? : 2

Green pepper? : 1

Cooking wine: moderate amount

Oyster sauce: appropriate amount

Octagonal? : 3

Onion: 1

Specific steps

first step

1. Buy crayfish and soak them in a salted pool for about a day.

Second step

2. Shell the crayfish, remove the shrimp line, brush it with a brush, and cut a knife on the crayfish tail with scissors to facilitate the taste.

Third step

3. Treat garlic, green pepper, ginger, onion, perilla and cinnamon star anise. Cinnamon star anise can be washed and soaked in water, and the last soaked water can also be used to cook crayfish.

Fourth step

4. Put the oil in the wok, add the crayfish after the oil is boiled, and fry while frying. Wait for the crayfish to turn red for about three to five minutes, and then fry for a while.

Step five

5. Stir-fry garlic, ginger and cinnamon star anise with the remaining oil of fried crayfish. Add a proper amount of Laoganma after it becomes fragrant. Mix well to enhance fragrance, and then add crayfish. Add Chili powder. Pour in the water soaked in cinnamon star anise, pour in appropriate amount of cooking wine and oyster sauce, and add appropriate amount of salt and chicken essence. Cover and stew.

Step 6

6. Taste salty soup and add salt or water appropriately. Add green pepper and cook for one or two minutes, then add perilla and stir fry. Serve. Note that the crayfish soup needs to be followed by alkaline water, so make more soup.

Step 7

7. On the other side, cook the alkaline water surface in a pot, and the hardness of the surface depends on your own taste. After cooking, put cold water in it two or three times and add a little oil to prevent the noodles from sticking.

Step 8

8. Crayfish and noodles are finished. Note: you can add noodles when the crayfish is almost finished, so that the fresh noodles are thicker and more delicious.