1. Ask the boss to kill it when you buy it, and come back and use a brush to clean the abdomen, tail, pliers and back. Remove the shrimp thread when the boss kills it
2. Pour in the right amount of oil in the hot pan, fry the Pixian Douban over high heat, and stir-fry the red oil
3. Stir in pickled pepper, ginger, garlic, dried chili, fry until fragrant, pour in star anise, pepper, fennel, bay leaves, cinnamon and continue to fry until fragrant
4. Pour the crayfish on high heat and stir fry quickly, fry until the tail of the crayfish is rolled up, add konjac tofu, pour in an appropriate amount of extremely delicious, red vinegar (to keep the shrimp tender), black pepper, white sugar, oil consumption, cooking wine and continue to stir fry. Stir fry until the shrimp shells are red
5. Pour two bottles of beer
6. Submerge all the prawns with beer and burn them on high heat until they are almost dry
7. Pour in the onion and stir fry to start the pan
Tips:1. You can't make soy sauce or braised soy sauce, the color will be ugly. 2. After eating the crayfish, you can boil potatoes and lotus roots in a pot, which tastes good. 3. When the fire is burning, two bottles of beer will burn for more than half an hour, so red vinegar is used to keep the shrimp from getting old. Pixian Douban is very salty, no need to add salt
