1. First, clean up the crayfish, as shown in the figure, hold the crayfish with 2 tongs, and use a brush to clean it. There is a lot of mud in the crayfish before it is brushed, so it must be brushed
2. Brushed lobster as shown
3. After scrubbing all the lobsters, then remove the sausages as shown in the picture. The advantage of this is that the taste is more fragrant and it is more convenient to eat.
4. After processing all the crayfish, set aside
5. Prepare all the spices and smash the grass fruit to make it more delicious. I didn’t buy the grass fruit, so I didn’t put it.
6. The accessories are ready for use, 5 cloves garlic sliced
7. All other garlic is pressed into puree for later use
8. Heat the pan and pour the oil, add the spices on low heat and stir fragrant
9. Pour Pixian bean paste and stir fry until fragrant
10. Pour the crayfish, turn on high heat, and start to stir fry
11. Stir-fry evenly over high heat, add onion, garlic slices, ginger, dried chili, and continue to stir-fry
12. Stir-fry evenly, pour the garlic and millet pepper, add a bottle of beer, and continue to stir-fry the white wine
13. Add boiled water, spread over the crayfish, and bring to a boil
14. Forgive me, I made it in a large chai pot, simmer for 20 minutes, turn to a low heat, add salt, continue to simmer on high heat, and let the soup dry, then it can be out of the pot.
15. Place the lobster on the pan, garnish with coriander, and sprinkle with a little cooked black sesame. The taste is really good
16. Finished picture appreciation
