Crayfish tail 600g

condiments

Proper amount of oil

Onion amount

Ginger amount

Appropriate amount of coriander

Hong Jiu Jiuchafing dish has the right amount of bottom material.

Onion quantity

Beer 1 ping

Proper amount of cooking wine

Appropriate amount of oyster sauce

peppery

1. Soak the frozen crawfish tail in cold water, thaw, wash and drain for later use.

2. Add a proper amount of water to the pot, put the crayfish tail into the water, bring it to a boil, cover the pot, and simmer for 3-5 minutes.

3. Remove and drain after blanching.

4. Wash shallots, ginger, garlic and shallots, slice and shred them, add appropriate amount of oil to the wok, and saute shallots, ginger, garlic and shallots.

5. Add the cooked crayfish tail and stir well.

6. Add the seasoning of Hong Jiu Jiu Hot Pot, and decide how much to add to the bottom of the pot according to the acceptable spicy degree, because children like to eat, so don't add too much to avoid being too spicy. Stir-fry evenly, stir-fry the bottom material of the hot pot until it melts until the crayfish is evenly wrapped by the bottom material.

7. Add a bottle of beer, or you can add less. After boiling, stew over medium heat until it tastes good.

8. Collect juice over high fire, add cooking wine, oyster sauce, coriander, minced garlic and shredded onion to taste. If it feels not salty enough, you can add some salt.

9. Pan and plate.