The first crayfish

Overview

The reason why it is called the first crayfish is because among the crayfish I have eaten, there is really no one that tastes better this way.

Wash the crayfish thoroughly with a toothbrush. You can stir it repeatedly with salt water. 2. Cut off the stomach pouch with scissors to leave the shrimp yellow and remove the shrimp line. 3. Rinse with clean water. Be careful not to wash away the shrimp yellow.
First, blanch the crayfish in boiling water and remove any unclean things. 2. Put about 250 grams of oil in the pot and heat it to 80% heat, then turn down the heat 3, add garlic, ginger, peppercorns, dried chili pepper sections, pickled pepper sections, Fatty Braised Ingredients, bean paste, trinaphthalene, star anise, cinnamon bark, tangerine peel, grass fruit, etc., and stir-fry over low heat for 2-3 minutes. 4. Pour in the crayfish and stir-fry over high heat for 3-5 minutes, then add the fermented glutinous rice and oyster sauce and stir-fry. 5. Finally, pour the beer just enough to cover the shrimp, taste it and add an appropriate amount of salt.
Bring to a boil over high heat and simmer over low heat for 20-30 minutes. Pay attention to the soup and leave about 1/3. 2. Remove the crayfish one by one and place them on the plate. Use a slotted spoon to remove the remaining soup from the unused ingredients, and then pour the delicious juice on the shrimp! 3. The job is done!