How to braise prawns

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  1.Soak in vinegar or salt for an hour and let the shrimp spit out the black water

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  2.The seven-step shrimp cutting method.
  The first knife cuts off the shrimp head at an angle of 45°.The second knife cuts off the head and picks out the internal organs
  
  The third knife cuts off the 4 small claws on the left row.The fourth knife cuts off the right side.Arrange 4 small claws
  
  Use the fifth knife to cut off the shrimp tail and draw out the shrimp thread
  
  The sixth and seventh knife to open a slit in the tail of the shrimp to facilitate the flavoring (convenient for eating) Peel)

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  3. Pour in the pre-processed crayfish and cook until 60% Heat the oil in a hot pan and fry until the crayfish is bright red in color.When the crayfish are cooked (six to seven years old), put them into a colander and drain away the remaining oil.

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  4.Put in another clean pot, heat the base oil, add 45 grams of sugar and boil it Yellow, add 20 grams of dried chili, 10 pieces each of Sichuan peppercorns, onion and ginger, 150 grams of single head garlic and stir-fry until fragrant, then add oiled crayfish, 1 bottle of beer, 100 grams of salad oil, 15 grams of bean paste, Stir-fry 10 grams of sweet noodle sauce evenly, add 20 grams each of salt, MSG, and chicken essence, and 150 grams of the second soup to taste.Cover and simmer for 12 to 15 minutes, simmer over low heat, and reduce the juice over high heat.

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  5. Remove from the pot and serve on a plate