2
/ 10
Rinse the crayfish with water (note: if you have time, you can extract the shrimp gut, or if you don't, you can extract it yourself when you eat it)
three
/ 10
Then prepare an oil pan, pour in 1 liter of soybean oil, heat it to 200 degrees (smoky), and pour in crayfish in batches for frying (Tips: Do not pour a lot of crayfish at once, so that the oil will overflow to avoid potential safety hazards, and the crayfish shells fried in batches will be crispy and the meat will be tender).
four
/ 10
Deep-fry crayfish shells until they turn red (about 2 minutes), take them out and put them in utensils for preparation.
five
/ 10
Wash the oil pan, add a spoonful of soybean oil, and stir-fry the garlic heads, onions, ginger strips and green peppers prepared earlier.
six
/ 10
Then add the crayfish fried in front.
seven
/ 10
Add crayfish sauce and sprinkle with a little Wang Shouyi thirteen spices powder.
eight
/ 10
Stir fry a few times.
nine
/ 10
Then add light soy sauce, dark soy sauce, sugar, beer 1/3 cans and a small bowl of water (about 200ml), cover and simmer for 5min.
10
/ 10
Add a little salt, chicken essence and sesame oil before cooking, stir-fry the whole parsley for 2 minutes before serving.