De-cooking method:
1. Turn on a small fire, put oil, and add onion, ginger and garlic.
2. add dried pepper, pepper and star anise and stir fry.
3. Add salt, because the crayfish has a shell and is difficult to taste, so it is put more; Add sweet noodle sauce or bean paste. I cooked a pot of more than 3 kg and put a whole bag of sauce. Stir all the seasonings evenly.
4. Turn on a big fire, pour in crayfish and seasoning and stir well. Note: If there are too many shrimps, pour them in several times, first scald the front one and then continue to pour, so as not to climb out of the pot. Be sure to keep stirring, or the sauce will stick to the pot.
5. Add wine, a small amount of white vinegar and a proper amount of sugar, and then stir fry.
6, pour in water, about half a pot.
7. Cover the pot and cook for 3-4 minutes, or use high heat. During the period, you can try the taste, and if the taste is not enough, add it according to your personal preference.
8. When the time is up, open the lid and watch the soup. If it is too much, open the lid and cook for a while. When the juice is almost collected, add the chicken essence and stir well before opening the pot. Spicy and tempting, you can't stop. Finally, beer!
naughty
(because it's too spicy! )