Stewed lobster practice is as follows:

Materials: 800g of crayfish, cooking oil, salt, sugar, beer, soy sauce, soybean paste, chicken soup stock, 6 pieces of solo garlic, 1 scallion, 1 ginger, a small amount of dried chili, a little pepper, 2 star anise, cinnamon 1 slice, 3 pieces of sesame leaves, 2 grass nuts, 5 white buckles, 1 spoon of cumin, 5 cloves, 1 sand nuts.

Steps:

1, rinse crayfish, soak in water for about 1 hour; brush all over the body clean minus the tip of the head; shrimp stomach in the shrimp head, that is, a mass of black sacs with scissors to bring out; and finally remove shrimp thread.

2, shrimp head, shrimp stomach and shrimp thread treatment method as shown in the picture, shrimp stomach you take scissors to the highest part of the shrimp head can be brought out. Shrimp line, if you pull out the tail of the most center piece, pull it off, shrimp line will follow out.

3, the only garlic from the center of the cut, ginger cut thick slices of pat scattered, scallions cut section.

4: On low heat, put about 5 tablespoons of oil in a wok, throw in the spices and stir-fry, then add a spoonful of bean paste and ginger and garlic and stir-fry for about 30 seconds.

5. Turn up the heat, add the crayfish and stir-fry until the crayfish turn red in color.

6, pour in the beer, submerge most of the body of the crayfish can be; boil and put the appropriate amount of salt, soy sauce, sugar and a small spoonful of gumbo. Turn the heat down, cover the pot and simmer for 30 minutes.

7, stir-fry until the water dries up, add the scallion section and stir-fry evenly, a plate of red color, fragrant stewed crayfish came out.