1. List of raw materials.
2. Clean the crayfish and remove the head, trunk, and tail intestines. And cut a knife on the tail shell for a good taste. Sprinkle with salt and white vinegar and soak for 10 to 20 minutes. The restaurant did not break off the torso, and the torso shell was also broken off in order to be cleaner at home, and the small tentacles were also reduced, leaving only the tongs.
3. After boiling the water in the pot, pour the crayfish and cooking wine and boil the water for 2 minutes. This step is to make the fried crayfish oil not so muddy later, so that the fried oil can continue to be used.
4. Heat the pan with cold oil to 60% hot, add the crayfish and fry for 1 minute.
5. Put the fried crayfish out and set aside.
6. Add the oil to heat, pour in the dried chili and dried Chinese pepper, stir fry for 20 seconds, add the onion, ginger, and garlic and saute quickly.
7. The crayfish condiments are made by hand. The supermarket also sells crayfish condiments. If you don’t have one, you can put Pixian Douban.
8. After sautéing the chives, ginger, garlic, stir-fry the crayfish, turn on a low heat, and prepare to add the seasonings. Salt, monosodium glutamate, chicken essence, black pepper, very fresh soy sauce, oil consumption, sugar, thirteen incense, secret sauce. If there is no secret sauce, it is best to put more Shisanxiang. After all the seasoning is finished, turn on high heat and stir fry so that the seasoning wraps the crayfish.
9. After pouring the beer into a boil, put on the lid of the pot and simmer for 20 minutes. The water must cover the crayfish. If the beer is not enough, you can put an appropriate amount of water. After simmering for 10 minutes, it is recommended to stir fry and continue simmering.
10. After 20 minutes, collect the juice over high heat and prepare it for serving. Be careful not to collect the juice too dry.
11. Put it on a plate for later use. In order to look good, you can arrange the lobsters neatly and sprinkle them with white sesame seeds and coriander.
