Cooking Steps

1. 

   Step1:Prepare garlic, ginger, purple onion and green peppe

2. 

   Step2:Rinse the crayfish with water. (Note: if you have time, you can take out the gut of the shrimp. If you don't take it, you can take it when you eat it.

3. 

   Step3:Then prepare the oil pan. Pour in 1 liter of soybean oil. Cook to 200 degrees (smoke) and fry the crayfish in batches (warm tips - do not pour in a large amount of crayfish at once. This oil will overflow to avoid potential safety risks. The crayfish shell fried in batches with less will also be crisp. The meat will be fresh and tender

4. 

   Step4:Fry the crayfish shell until it turns red (about 2 minutes). Remove it and put it in the container.

5. 

   Step5:Wash the oil pan. Add a spoonful of soybean oil. Stir fry the garlic, onion, ginger and green pepper prepared in front.

6. 

   Step6:Then put in the fried crawfish.

7. 

   Step7:Add the crayfish sauce. Sprinkle a little Wang Shouyi thirteen powder.

8. 

   Step8:Stir fry a few time

9. 

   Step9:Then add in 1 / 3 can of raw soy sauce, old soy sauce, sugar, beer, a small bowl of water (about 200ml) and simmer for 5 minute

10. 

    Step10:Add a little salt, chicken essence, sesame oil and whole coriander before leaving the pot, and then stir fry for 2 minutes to fill the plate.