How to make finger-sucking crayfish with strange taste

• 1.Crayfish, remove heads and devein, soak in light salt water for 2 hours, drain and set aside
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  2.Crush the garlic cloves and soak them in water for half an hour, then remove them and squeeze out the water (to remove the spiciness of the garlic and retain its aroma)

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  3. Slice ginger and mix with a little salt to taste

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  4. Wash and cut green onions and celery into sections

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  5.Cut all the peppers and set aside, appropriate amounts of star anise, bay leaves, cloves, and fennel

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  6.A little butter (to increase the flavor)

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  7.Cut cucumber into strips

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  8. Heat vegetable oil until 8 When mature, put the shrimps in the pan and fry them with oil until they change color and take them out (to increase the color and crispiness)

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  9.The remaining oil in the pot is used for stir-frying

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  10.The smallest fire will hit Pixian County Stir-fry the watercress until it turns red and fragrant

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  11.Pour in the garlic cloves and stir-fry over low heat It smells like garlic

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  12.Pour in the chili aniseed

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  13.Add salt, oyster sauce, sugar, curry and butter to taste

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  14.Add peppercorns

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  15.Pour in ginger and stir-fry until fragrant

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  16.Put the crayfish, celery and green onions into the pot

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  17. Pour the fried ingredients on the noodles and add beer (or water)

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  18.Bring to boil and season to your liking (I add more sugar), simmer until it is flavorful, turn off the heat and add cucumber strips to retain its fragrance, serve with cold beer and watch the World Cup (big Chinese)