1. Rinse the crayfish with clean water.
2. Brush each abdomen and mouth with a brush! Cut a small opening at the head-body junction with scissors!
3. Cut off the beard and pull off the tail fin in the middle of the tail to bring out the yarn.
4. The salad is cooked in oil for about 180 degrees, and the crayfish are fried for one minute to get rid of the muddy smell!
5. Put the oil in the pot and stir-fry the green onion, ginger, garlic and dried pepper. Add the bean paste, the hot pot base, add beer, glutinous rice grains, three spoons of water, salted sugar and other seasonings, and braise!
6. The glutinous rice is bottled. Plus the mosquito clam essence, these two are my original creation!
7. Simmer for about 20 minutes. When the soup thickens, add red oil and sesame oil and it's out of the pot!
8. It's ready to eat!
Tips:When simmering, it must be simmered to a low heat to be delicious!
