Fresh crayfish, ginger, green onions, one garlic

Spices: star anise, cinnamon, cumin, cardamom, grass fruits, allspice, male cloves, coriander seeds, sanya, Chenpi, grits, peppercorns, dried chili peppers, a can of beer, soy sauce, black pepper

Stewed prawns practice:

1. Oil pan is hot, put the ginger, garlic, spices together and fry a little, add cooking oil (because of stewing so slightly more, simmer for two minutes of spices).

2. When the oil is hot, pour in the processed lobster, stir fry until the shrimp shell turns red.

3. Add a can of beer and water basically did not cover the shrimp, pour soy sauce to adjust the salinity.

4. Cover the pot and turn on low heat to simmer the shrimp to the soup dries up to about one-fifth of the original.

5. Add black pepper to taste, sprinkle with green onions to start.

Stewed prawns practice tips

1. Shrimp selection tips: do stewed prawns, garlic prawns and spicy shrimp balls used shrimp and steamed different. Individuals, steamed shrimp to choose a large head, pincers large, peeling shrimp shell is fun, shrimp yolk shrimp meat dipping, especially digging shrimp pincers in the meat of the most addictive. And do flavor shrimp class, to choose the head small tail big pincers small, because the main eat tail. Color, black and red shrimp is relatively old shell is thick and hard, color green and red is tender shell is thin, pinch the shell on the feel can try out the difference, shell thin color light and green is tender shrimp, taste better and shell is not weighing. Cleanliness, shrimp raised in the paddy fields out of a batch is uniformly clean, dirty water out of the shrimp some look clean and some very dirty. Freshness, fresh shrimp are very vigilant, you take something to touch them to react fiercely and quickly. The wilted shrimp bought back to the wrong dead. Continuing the freshness of the method: shrimp bought back to put pots, water only slightly over the bottom of the pot, sometimes we will put a small piece of ginger in the pot, the continuation of shrimp freshness.

2. Identify the shrimp dead or alive: live shrimp cooked is curled up tail against the belly, curved. Straight to the body of the cooked shrimp is dead shrimp in the pot. Live shrimp meat white water elastic teeth, sometimes even in the shrimp shell. Dead shrimp cooked tail meat will be shrunken tightly, less moisture without elasticity, tail sometimes completely off the shell. General merchants are put very spicy and heavy flavor to press the dead shrimp is not fresh.

3. In accordance with the Qianjiang lobster treatment method to do out of the shrimp, head and tail are y flavored, shrimp yellow cooked into the soup is very fragrant, sand sacs and intestines have been removed from the health and convenience of the shrimp head and body cut open flavor and good peeling to eat. Eat from the head of the shrimp under the mouth, suck a little, full of soup shrimp yellow can be freshly turned people.

4. spices do not put too much pressure shrimp fresh flavor. Solo garlic flavor is good. Salty mastery, the soup should be slightly saltier than the entrance to the shrimp salty will be just right. Do not put white wine. The flavor is too heavy pressure on the fresh taste.