1. Remove the crayfish from the shrimp line, brush it with a toothbrush, add white wine, and soak in ice water for 1-2 hours.
2. Preparation 1: Slice green onion, cut millet pepper into sections, cut onion into sections, peel garlic, slice ginger, and cut sauerkraut into sections. (Half the onion is used for seasoning, and the other half is reserved for garnishing)
3. Preparation 2: Grass fruit, star anise, cinnamon, pepper, fennel, perilla, bay leaf
4. Preparation 3: Potato slices, shallots, and parsley mince.
5. Put 1kg of edible oil and crayfish over the oil.
6. Fry the crayfish until red and bright, and remove the shrimp meat after it is no longer transparent.
7. Potato chips oiled to seven mature
8. After the potato chips are taken out, boil the oil and put them in preparation 2 and two tablespoons of Pixian Douban
9. Put in preparation 1 and stir fry evenly
10. Add the crayfish and stir evenly for 3-5 minutes
11. Add 2 cans of beer, light soy sauce, thirteen incense
12. Add potato chips after 10 minutes on medium heat. Add potato chips and sprinkle MSG, onion, coriander, and shallots on high heat for 2-3 minutes.
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