How to braise prawns (crayfish)

• 1.Clean the crayfish and use scissors to trim off the crayfish whiskers.Pull out the shrimp thread.Okay, you can remove all the legs from the shrimp tail
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  2.Use scissors on the small Cut the back of the lobster.(This way you won’t get pinched when holding crayfish)

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  3. Use a brush to clean the crayfish one by one

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  4. Oil pan burning Oil.Just enough to cover the crayfish.Add crayfish at about 50% heat.Fry until red, remove and control oil and set aside.Find a place to store the oil

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  5. Prepare aniseed.Zanthoxylum bungeanum, dried chili cinnamon.star anise.fragrant leaves.Angelica dahurica.Tsaoko.ginger.Green onions.garlic.(Crush the garlic with a knife, and crush the grass fruit with a knife) Red oil

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  6.Heat oil in a pan (about 50g is enough), add the prepared aniseed and stir-fry until fragrant.Pour in crayfish.Stir fry a few times.Add white wine.Continue to stir-fry (usually adding white wine will cause a fire)

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  7.Add beer.Chicken essence, MSG, sugar.Fuel consumption.Steam fish cooking oil, salt.Fresh spicy dew.Sweet noodle sauce.Cover the pot.Simmer over low heat.About 7-8 minutes

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  8. Take out the lid.Add white pepper.pepper powder.And secret red oil.(The red oil I use is made from aniseed.You don’t have chili oil that can be used to add chili peppers.Or get some scallion oil and add chili noodles to control the oil.Remember, as long as there is no oil, no chili peppers are needed.) Turn to high heat and simmer for two minutes.

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  9. Remove from the pan and place on a plate, sprinkle with chopped green onion and sesame seeds.