Cooking Steps

1. 

   Step1:Rinse the crayfish with water repeatedly. Use a brush to clean the reverse side of the crayfish. Remove the shrimp line at the end of the crayfish. Then cut off 1 / 3 of the head. Dig out a lump of black things in the crayfish. Install the crayfish for standby.

2. 

   Step2:Pour in 750ml of oil and heat it until there is smoke coming out of the pot, then fry the crayfish for two minutes. Then fish it out for use.

3. 

   Step3:Pour out half the oil of fried crawfish. Stir fry pepper, star anise, cinnamon, fragrant leaves, dried chilli, garlic, ginger and cardamom in the remaining oil to make the flavor. Then stir fry the crawfish and spices together. Then pour in beer, cooking wine, raw soy sauce, old soy sauce, salt and monosodium glutamate to stir fry. Then cover and stew.

4. 

   Step4:In the process of stewing again, stir fry every 23 minutes. It's convenient for all crayfish to taste better. After almost all the beer evaporates, you can only see the oil and then stew the crayfish, which means that the juice is almost collected. Finally, add pepper and stir fry it to make it out of the pan.