step
1. Clean up the lobster. First, remove the shrimp head cover, but pull the middle tail to remove the shrimp line, third, brush the dirty abdomen, and fourth, cut off the shrimp back by about 2 cm.
2. Cut the onion, ginger and garlic in half, and cut the other half into sections for later use.
3. Just grind and cut the pepper until it doesn't spill.
4. Put the dried peppers (cut by yourself) and pepper granules into the pot to cool the oil (cool the raw oil before use).
5. Pepper is fragrant, add onion, ginger, garlic and millet pepper.
6. Stir fry until the onion and garlic are fragrant, then add the crayfish.
7. Add crayfish and stir-fry until the materials are evenly mixed with crayfish. Start adding salt, soy sauce, sugar, pepper, chicken essence, and add water to stew!
8. Add celery, onion and onion segments before taking out the pot, sprinkle with pepper powder and stir well. Just serve!
skill
(1) cleaning crayfish afraid of being caught? Don't be afraid, the shrimp will live as soon as the hot water of about 80 degrees is drenched, but the pliers are useless!
② After the crayfish is cleaned, it can be put in a hot pot without frying until it is scarlet. It's easy to preserve such hot weather!
If you want to be more authentic, add Sichuan pickled pepper and pickled ginger when frying, which is more delicious! I just cleaned the pickle jar, so it's useless!