Ingredients

About 1500 grams of crayfish

Spice: garlic head. It is best to use garlic alone, about 10 shrimps for 3 pounds, cut into quarters each; star anise (aniseed), cumin, cinnamon, white cardamom, cloves, bay leaves, etc.;

1 tael Cut the ginger into large chunks or thick slices.

2 white scallions, cut diagonally with a knife;

Chili pepper. It is better to use bell peppers produced in Sichuan, and the dosage depends on personal taste.

Panthoxylum bungeanum. It is advisable to choose Sichuan Dahongpao variety, which has good taste, and the dosage depends on personal taste;

Other condiments: 2 bottles of beer, white sugar, white vinegar, dark soy sauce, cooking wine, cooking oil, and concentrated chicken stock.

Instructions

1. Heat the pot, add oil, heat until it is eighty-point hot, add ginger, garlic, chili, and Sichuan peppercorns, and stir-fry until fragrant. The reason why this dish is called "oil stew" is also its characteristic. It uses a relatively large amount of oil. 3 pounds of shrimps consume about half a pound of oil.

2. Put the shrimp into the pot, stir-fry over high heat, add white vinegar and cooking wine in turn, then add a little dark soy sauce for coloring, add appropriate amount of pepper and stir-fry.

3. After the shrimp changes color slightly, add all the prepared spices, continue to stir-fry, and stir-fry the spices and shrimp evenly. Then add an appropriate amount of sugar, and finally add the concentrated chicken stock and stir-fry evenly.

4. Pour the beer until the shrimps are slightly submerged. Turn the heat to medium-low, cover the pot, and simmer for about fifteen minutes. Make sure to turn the pot every five minutes or so to ensure that the flavors are evenly absorbed.

6. When the soup is almost dry, remove the lid and continue to stir-fry for a while. When the soup is dry, add green onion or coriander and serve in a pot.

Tips

1. Tips for handling raw materials: Rinse the shrimp in clean water and clean the shrimp body with a toothbrush. Then catch the crayfish and cut off the sharp hooks at the front of the two large clips. One is to prevent it from pinching people, and the other is to make it taste better. Remove the intestines. There are three tail fins on the tail of the shrimp. Pinch the middle one and twist it. Pull, and the intestines will come out; then cut from about 1/2 of the shell of the shrimp head (in order to effectively maintain the yellow color of the shrimp, you can cut as little as possible). Be careful not to cut directly. Pull it out to take out the gizzard on the head of the shrimp, which is the black mass. Pay attention to retain the yellow color of the shrimp. Finally, cut straight from the pulled-off tail to the head. Firstly, it is for better flavor. Secondly, It is easy to peel the shell when eating.

2. If you use concentrated chicken stock for this dish, do not add salt or MSG. If you do not use concentrated chicken stock, you can use chicken essence instead and add an appropriate amount of salt.

3. This must be eaten in a basin.