Ingredients: 1000g crayfish, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of vegetable oil, appropriate amount of sugar, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of special spices for braised prawns, appropriate amount of spicy sauce, appropriate amount of dried chili peppers , appropriate amount of garlic, appropriate amount of onion
Method:
1. Prepare the crayfish first, this method is more complicated (pour an appropriate amount of flour and a little bit on the shrimp water, stir it repeatedly with a spatula and rinse it; then use a small brush to brush the abdomen and back of the crayfish one by one. You can pinch the head with your index finger while rinsing, so that it cannot be pinched; the washed crayfish Use scissors to cut off the sand gland part of the head of the lobster. There is dirt inside; then cut it down along the head shell to the tail)
2. After the treatment of the crayfish, rinse it with clean water Rinse once, filter out the water and set aside.
3. Peel the garlic, wash and slice the ginger.
4. Add enough oil to the pot and when it is 80% hot, add the shrimp.
5. Keep turning the shrimps to fry them evenly, and try to filter out as much water as possible from the shrimps. Be careful of oil burns.
6. Fry for about 5 minutes until the shrimp shells are completely red. Remove the shrimp and filter out the oil.
7. In another pot, heat an appropriate amount of oil for 50%, and pour in the spices, ginger, garlic, chili, Sichuan peppercorns, and spicy sauce in sequence.
8. Pour in the dried shrimps and stir-fry, add appropriate amount of cooking wine, salt, chicken essence, sugar and light soy sauce.
9. Stir-fry evenly, add appropriate amount of water, cover the pot and simmer for about 20 minutes, until the water dries up and the flavor is fully absorbed.
10. Finally, you can put the pot into the pot and start the pot. Sprinkle some green onions and coriander and start.