Fried Crayfish
1.
Put the white sesame seeds in the pot, dry fry on low heat, fry until fragrant and let cool for later use
2.
Crayfish pinch the back, use a clean new toothbrush to clean all the dirt on the abdomen, legs, and mouth, then pour oil and appropriate amount of water, let the crayfish spit out the dirt for half an hour, and then Rinse well. The processed crayfish looks very refreshing. The thoroughly washed crayfish does not need to be headed, no need to draw the shrimp thread, and the shrimp thread is removed and cooked again. The shrimp meat is especially easy to loose, so that the whole cooked shrimp meat is particularly firm and full.
3.
Pour a lot of rapeseed oil, add ginger, garlic, pepper, and star anise into the pot to fry the aroma. The amount of oil is about 3 times more than the usual amount of fried a dish, so the fried crayfish is particularly fragrant.
4.
Pour the lobsters and fry them on high fire. The crayfishes slowly turn into a bright red color when heated.
5.
Add the sweet noodle sauce and stir fry with white sugar.
6.
Add cooking wine, light soy sauce, dark soy sauce, and a little salt. If it feels particularly dry, add a little boiled water. The amount of cooking wine should be more than water. Cover and simmer for about 20 minutes until fully cooked.
7.
Add the green onion, open the lid and heat to collect the juice.
8.
Stir well and get out of the pot
9.
Sprinkle with the white sesame seeds that have been cooked before.
