Cooking Steps

1. 

   Step1:As shown in the picture, hold the lobster's shrimp tongs with your thumb and forefinger, so that you won't get caught by them.

2. 

   Step2:Clean the shrimp with a clean little toothbrush and then wash it several times. The crawfish is dirty. It's cleaner to wash it several times.

3. 

   Step3:Hold the crayfish with one hand. Hold the tail in the middle of the tail with the other hand. Pinch hard. When you pull it, the shrimp line will come out.

4. 

   Step4:Prepare some spices - dry pepper, prickly ash, rattan pepper, chopped sweet garlic and garlic, white sesame, Shaoxing rice wine and ice sugar. Chinese prickly ash and rattan pepper are very different. The color of Chinese prickly ash is red. The taste is spicy. The color of rattan pepper is green. The taste is hemp. Tangsuan is very tasty. The dried peppers on the market can also be divided into spicy and hot. Spicy is not only a kind of spicy but also a kind of spicy. I made it with a mixture of two kinds of peppers. The spicy degree of pepper can be added according to your taste. It also softens the spicy taste by adding icing sugar. It's not so dry and spicy. Shaoxing yellow rice wine can remove the fishy smell from shrimp.

5. 

   Step5:Prepare dry spices.

6. 

   Step6:You need to put more vegetable oil in it. About 200ml is enough. First use a small fire for 23 minutes to stir fry pepper, rattan pepper and seasoning.

7. 

   Step7:Then add the dried spices such as cardamom, nutmeg and clove to burst out the fragrance.

8. 

   Step8:Add white sesame seeds and burst out the fragrance.

9. 

   Step9:Add dried pepper and stir fry.

10. 

    Step10:Add sugar garlic and garlic and stir fry for a while. Do not reverse the order of the spices.

11. 

    Step11:Pour in all crayfish and stir fry for about 2 minutes before adding 50g Shaoxing rice wine.

12. 

    Step12:Cover the pot. Simmer for 810 minutes. Open the lid in the middle and turn twice.