1

Crayfish were cultured in clean water with a small amount of salt for 65438 0 days, during which the water was changed several times until the culture water became clear.

2

Drain the crayfish, put it into a deep and large container, and pour a lot of Erguotou, white vinegar and salt to make the crayfish spit out the residual dirt in the body and get fascinated.

three

Wash the crayfish with clear water again, brush the shrimp belly with a brush, peel off the head shell of the shrimp and discard it, tear off the shrimp cheeks to remove the so-called shrimp yellow, pull out the shrimp sausage from a tail nail in the middle of the crayfish, make a knife on the shrimp back, and rinse it with clear water for later use.

four

Cut ginger into large pieces, peel garlic seeds, crack them, wash spices such as dried pepper, star anise, cinnamon, fragrant leaves and pepper, and soak perilla and steamed lobster sauce for later use.

five

Put a lot of oil in the pot, heat it on medium heat, put the washed crayfish in the oil until the shrimp shells burst into red, and take out and drain the oil for later use.

six

Leave the bottom oil in the pot, add ginger, garlic seeds, dried peppers, star anise, cinnamon, fragrant leaves and spices such as pepper, perilla and fermented soybean and stir-fry until fragrant.

seven

Stir-fried crayfish 1 min. Stir-fry Chili sauce, oyster sauce, steamed fish sauce and Erguotou evenly.

eight

Add the broth, bring it to a boil with high fire, add vinegar, simmer for 10 minute on medium fire, add salt, cook for 10 minute until the broth is slightly collected, sprinkle with white pepper, take out the pan, pour the shrimp with broth into a dry pot or hot pot with favorite vegetables as the bottom, and sprinkle with onion or coriander.