Spicy crawfish recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Soak the pepper, dried pepper, cinnamon, fragrant leaves and star anise in warm water for 20 minutes. Cut ginger, garlic and onion into small pieces.

Step3:Put oil in the pot. Turn off the fire after the oil is turned on. When the temperature drops, put pepper, pepper, cinnamon, star anise and fragrant leaves. Fry the oil in low heat.

Step4:Then add ginger slices and garlic slices. Stir fry until fragrant. Put a handful of crystal sugar. When the crystal sugar melts, add half a packet of hot pot bottom material and a spoon of Pixian bean paste. Stir fry the red oil. Wait for the flavor. Put onion. Stir fry soft, then put crawfish. Stir fry the lobster over high heat. (don't always turn it. The shrimp yellow will fall off). After the shrimp yellow is formed, put a little soy sauce, a spoon of oyster sauce and a small half bowl of cooking wine. Stir evenly.

Step5:Put in a bottle of 500ml beer at last. Boil over high heat. Cook over medium heat for 10-15 minutes. Open the lid and collect the juice.

Cooking tips:1. The whole process does not add a drop of water or salt. The hot pot bottom has its own saltiness. Oyster sauce and soy sauce are also salty 2. Oyster sauce and soy sauce can be added or reduced according to the saltiness of the taste. 3. The cinnamon, star anise and fragrant leaves should be fished out after they are flavored. It will be bitter if they are fried for a long time. It's ok if they are not fished out. I like it. 4. There is no fixed brand of hot pot bottom material. Just spicy. The taste is not different. I use the mahogany butter of Dahongpao. 5. The hot pot bottom material and Pixian bean paste must be stir fried. It's good to weave the red oil. The fire should not be too big. It will paste. 6. I forgot to take photos when I did it. So there was no process map. There are skills in making delicious dishes.