Cooking Steps

1. 

   Step1:First, soak the bought crawfish in water for more than 2 hours and then brush them clean. When brushing the crawfish, you must hold the crawfish's pliers with your hands first. This is to prevent your hands from being pinched. Then brush the surface and abdomen of the crawfish several times (at least five or six times).

2. 

   Step2:After cleaning the crawfish, use scissors to cut off the head of the crawfish obliquely. Remove the sandbags inside (shrimp yellow is not allowed. I like it). Then hold the tail in the middle of the crawfish, turn around and pull out the shrimp line. Finally, remove the lung villi of the crawfish. Most of the bacteria in the crawfish are hidden here. Then drain the treated crawfish for water Use.

3. 

   Step3:Prepare half the onion and cut it into thin shreds. Prepare 40g ginger and sliced ginger. 30g garlic and sliced garlic for standby. 30g scallion and sliced scallion for standby. Heat up the oil (pour more oil into the pan). Heat the oil until it is 60-70% hot. Put in the treated crayfish. Then fry the crayfish on medium heat for about two or three minutes. The purpose of this step is to tighten the shrimp meat inside the crayfish. Fry for two or three minutes. When the tail of crayfish is bent, remove the oil for later use. Leave the bottom oil in the pot (about 30g). When the oil is heated to 50-60%, put the chopped onion into the pot. Stir fry the onion on a low heat for about two minutes. The purpose of this step is to stir fry the onion oil. Stir fry the onion until it is golden and discard it.

4. 

   Step4:Then put the sliced ginger and garlic, dried chilli and pepper into the pot. Stir in the small heat to make it fragrant. Add 50g of spicy hot pot base material after the explosion. Stir fry and add 500ml of beer. The purpose of adding beer is to increase the fresh flavor and deodorize the smell. . then add some water. Heat up. . put the fried crayfish into the pot when the heat is over. Then turn the heat to start seasoning. Add 2G salt. 1g pepper. Add a little sugar to make it fresh. Finally add some soy sauce. Then stir fry the seasoning evenly. Heat the crayfish on a low heat for about 10 minutes. The purpose of this step is to stir fry the crayfish until it tastes good. After 10 minutes, add some water starch to thicken the soup. After that, turn the heat and stir fry for several times. Then add the chopped scallions and stir fry for several time