1. Prepare1-2kg of frozen shrimp tail, add water and a spoonful of salt to thaw. (Salt can accelerate thawing and has bactericidal effect) After thawing, wash it with clear water several times.
2. Prepare auxiliary materials: star anise, pepper, fragrant leaves, angelica dahurica, cinnamon, dried Chili, onion, ginger and garlic, and prepare two spoonfuls of bean paste, a small piece of hot pot bottom material (any spicy hot pot bottom material can be used) and 10 rock sugar.
3. Boil a pot of boiling water, boil the water into the shrimp tail, and take it out for two minutes. This step is to make the shrimp tail cleaner.
Rinse both sides after taking out, and then dry the water. Be sure to dry it as much as possible, because it will be oiled later. Pour the right amount of oil into the pot, and the oil temperature will rise to 70% to 80% (slightly smoking). Pour the shrimp tail quickly, and simply turn the oil once to remove it (because the oil temperature is high, the shrimp tail must be as dry as possible).
4. Leave the bottom oil in the pot, add the onion, ginger, garlic and bean paste to stir-fry the red oil in turn, add the bean paste to stir-fry the fragrance (low heat to avoid frying the fragrance), then add other spices (star anise, fragrant leaves, pepper, cinnamon, pepper and angelica dahurica) and rock sugar to stir-fry the fragrance. At this time, the rock sugar melts to half, pour in the shrimp tail and turn on the fire. Come on.
5, start seasoning: half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oil consumption, one spoonful of white pepper, one spoonful of chicken powder. At this time, you can grasp the salty degree according to your own taste. In general, salt is not needed. Bean paste, including hot pot bottom and soy sauce, is salty. Cover the lid, turn the heat down, and wait for five minutes to taste.
6. When the time is up, turn to a big fire and keep turning to thicken the extra soup. Sprinkle sesame seeds and decorate with coriander or chopped green onion. Serve.
Shrimp tail and crayfish are actually the same kind. The shrimp tail is a crayfish that turns around, so there is no difference between the two. But in terms of eating, shrimp tails are more expensive than crayfish, because the main part of crayfish is shrimp tails. Shrimp tail is helpful for digestion, tonifying kidney and strengthening yang, and preventing arteriosclerosis.