1. Rinse the crayfish with water first, and then clean them one by one with a toothbrush
2. Boil water in a pot, add lobster and boil again
3. Separate the head of the crayfish from the body
4. Take out the sandbag from the head of the crayfish
5. Peel the crayfish meat and set aside
6. Stir fragrant ginger garlic chili in a frying pan
7. Add the shrimp heads and stir fry and add the cooking wine
8. Add some light soy sauce
9. Add some soy sauce
10. Add some salt and sugar and stir well
11. After adding water, add the large material bag, which contains cinnamon, star anise, cumin, bay leaves, etc.
12. I also added soybean paste, mix well, boil, turn to low heat and cook for 30 minutes
13. Use a sieve to sift out the thick soup for later use
14. In a separate frying pan, add small diced onions and sauté
15. Pour in the boiled thick soup and cook until the soup becomes thick
16. Add the peeled crayfish meat and bring to a boil
17. Take a portion of rice and put it on a plate
18. Can be served with vegetables and eggs (not written in the ingredients)
19. Finally, pour the crayfish and the soup on top.
Tips:The rice is prepared ahead of time. The crayfish I bought are relatively small, so I can also peel the shrimp raw!
