Cooking Steps

1. 

   Step1:Spices - cinnamon, star anise, Xiangye, Chennai, Xiangguo, Caocao, fennel, Amomum villosum, Angelica dahurica.

2. 

   Step2:Rinse the shrimp in clean water and brush the body with a toothbrush.

3. 

   Step3:Catch the crayfish. Remove the intestines. There are three tails at the end of the shrimp. Hold the middle one. Once you twist and pull it, the intestines will be thick.

4. 

   Step4:Cut off two sharp hooks at the front end of the big clip. Cut them from about 1 / 2 of the shell of the shrimp head (in order to effectively keep the shrimp yellow, cut as little as possible). Pay attention not to cut them directly. Pull out the sandbags on the shrimp head when you want to cut them. It's the black mass. Pay attention to keep the shrimp yellow.

5. 

   Step5:Finally cut straight from the pulled tail to the head. Open the back of the shrimp - the scissors are cut from the bottom of the shrimp. It's easy to cut the back of the shrimp. It's easy to taste.

6. 

   Step6:Heat the pot. Heat it up. Put in the oil. Heat it up to eight minutes. Pour in ginger, garlic, pepper and pepper. Stir fry to make it fragrant.

7. 

   Step7:After the shrimp is slightly discolored, put the prepared spices into stir fry. Stir fry the spices and shrimp evenly. Then put salt, sugar, white wine and white vinegar.

8. 

   Step8:Pour in the beer. Just leave the shrimps to the medium high temperature. Simmer for about 10 minutes. Turn the pan over every five minutes or so to make it taste even.

9. 

   Step9:When the soup dries quickly, taste it with a spoon. Add salt if it's light. Then add chicken essence, monosodium glutamate and cooking wine. Continue to stir fry for a while. When the soup dries up, put in the scallion or coriander, and then put it into the dish.

10. 

    Step10:It's made of ugly stainless steel. It's delicious.