How to make garlic crayfish

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  1.Cut off the shrimp head, tear off the two middle pieces of the tail and remove the shrimp thread

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  2.Wash the shrimp clean with a brush and set aside

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  3.5 ​​grams of ginger counts as 2 pieces, pat it, cinnamon, bay leaves, dried Sichuan peppercorns, and dried chili powder for later use

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  4. Cut the onion into strips, make spicy millet, cut the green pepper into thick slices with a diagonal knife, chop the remaining ginger and garlic and set aside

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  5. Heat the oil in a pot to about 90 degrees (about 60 grams of oil), blanch the crayfish for 1 minute until the skin is golden, remove and set aside, keep the oil in the pot Bottom

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  6. Add dried Sichuan peppercorns, cinnamon bark, bay leaves to the pot with hot oil, and pat Sauté the ginger and garlic until fragrant

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  7. Add bean paste, spicy sauce, dried chili powder, stir-fry After the red oil comes out, add water and boil

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  8.Add salt, dark soy sauce, light soy sauce, and pepper , grass fruit powder, star anise powder, thirteen spices, seasoning

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  9.Put in the crayfish and cook over low heat 5 minutes, remove from the pot and put in a bowl

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  10.Pick up the residue in the shrimp, crayfish Continue to soak in the juice and set aside

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  11. Cut the cucumber into strips and put them on the bottom of the plate for later use

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  12. Heat oil in a pot (about 40 grams), add minced ginger and garlic, spicy millet, and green pepper and saute until fragrant p>

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  13.Put the shrimp and juice into the pot at the same time, add pepper oil, chicken essence and cooking wine and stir-fry for 10 seconds Zhong

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  14.Add onions and stir-fry twice and take up the pot



15. Place the crayfish evenly on the cucumber

• 16.Finished product picture