Cooking Steps

1. 

   Step1:Cut one third of the shrimp head, keep the yellow side of the shrimp, cut a knife respectively, and let out the gills. Rinse the tail, twist the middle of the tail, pull out the shrimp line, and open the back of the tail for the taste. Tips - when buying shrimp, let the seller handle it. Just open the back and cut the gills at hom

2. 

   Step2:Clean mud on shrimp feet and gill

3. 

   Step3:Slice the onion, garlic and ginger. Cut the onion into sections. Cut the scallion leaves and reserve some oil (about eight spoons). Heat the oil in a hot pot to stir the onion, scallion, ginger and garlic. Add five spoons of rattan pepper and one spoonful of Chinese prickly ash. Four dried peppers (adjusted according to the spicy taste) continue to stir. Add one spoonful of Pixian Douban and Laoganma (more red oil) and stir fry for several times. Add the crawfish and stir well

4. 

   Step4:The size of a spoon (that is, a spoon for ordinary meals

5. 

   Step5:Stir fry well and then add two cans of beer. The water level is almost the same as that of lobster (if not enough, add some water). Boil in high heat, then add salt, chicken essence and crystal sugar and simmer for 15 minutes

6. 

   Step6:In 15 minutes, add side dishes (optional) and boil over high heat to collect the soup. When the soup is 1 / 3 high, it will be OK (my pan

7. 

   Step7:Thicken the sauce with starch. Thicken the sauce. Sprinkle with chopped scallion leaves. Add two spoonfuls of oyster sauce

8. 

   Step8:Dish and ea

9. 

   Step1:Cut one third of the shrimp head, keep the yellow side of the shrimp, cut a knife respectively, and let out the gills. Rinse the tail, twist the middle of the tail, pull out the shrimp line, and open the back of the tail for the taste. Tips - when buying shrimp, let the seller handle it. Just open the back and cut the gills at hom

10. 

    Step2:Clean mud on shrimp feet and gill

11. 

    Step3:Slice the onion, garlic and ginger. Cut the onion into sections. Cut the scallion leaves and reserve some oil (about eight spoons). Heat the oil in a hot pot to stir the onion, scallion, ginger and garlic. Add five spoons of rattan pepper and one spoonful of Chinese prickly ash. Four dried peppers (adjusted according to the spicy taste) continue to stir. Add one spoonful of Pixian Douban and Laoganma (more red oil) and stir fry for several times. Add the crawfish and stir well

12. 

    Step4:The size of a spoon (that is, a spoon for ordinary meals

13. 

    Step5:Stir fry well and then add two cans of beer. The water level is almost the same as that of lobster (if not enough, add some water). Boil in high heat, then add salt, chicken essence and crystal sugar and simmer for 15 minutes

14. 

    Step6:In 15 minutes, add side dishes (optional) and boil over high heat to collect the soup. When the soup is 1 / 3 high, it will be OK (my pan

15. 

    Step7:Thicken the sauce with starch. Thicken the sauce. Sprinkle with chopped scallion leaves. Add two spoonfuls of oyster sauce

16. 

    Step8:Dish and ea