Brush the crayfish first, put the crayfish in a basin with water, sprinkle with appropriate amount of salt and soak for 10 minute. Then prepare the ingredients: garlic, dried pepper, ginger, scallion, pepper, fragrant leaves, bean paste and cinnamon. Slice the garlic, slice the ginger, slice the garlic, and put the chopped ingredients in a bowl. Control the water of the soaked crayfish, boil the oil in a pan, and when the oil temperature is almost the same, add the scallion and stir-fry, then add the dried Chili, garlic slices, ginger slices, pepper, cinnamon and fragrant leaves to stir-fry, stir-fry until fragrant, then add a spoonful of bean paste (depending on the amount of crayfish), continue to stir-fry, and finally add the crayfish, stir-fry over high fire, and add a spoonful of salt and fragrant leaves.

The second kind: garlic crayfish.

Some people don't like spicy food, and some have to take care of the feelings of the elderly and children, so I will share a garlic crayfish that is not spicy. The garlic-flavored crayfish, which is not spicy, is loved by the elderly and children. It has a special fragrance and is as delicious as spicy crayfish!

Preparation materials: prepare enough crayfish, more garlic, star anise, fragrant leaves, chopped green onion, rock sugar, cinnamon, oyster sauce, soy sauce, salt and beer. Practice: Wash the bought crayfish several times, then brush it with a brush, be sure to clean it, and then remove the shrimp head and sausage. Peel and break garlic, chop it into minced garlic, and cook the oil in a pan, which is twice as much as when cooking. When the oil is hot, add garlic and stir fry until fragrant, then add crayfish and stir fry evenly, add beer without crayfish, add star anise, cinnamon, fragrant leaves, rock sugar, salt, light soy sauce and oyster sauce in the pan, boil over high fire and simmer for 20 minutes on medium heat.