Dingding crayfish practice

1000g crayfish, 10 cloves of garlic, 2 shallots and 3 slices of ginger.

condiment

1 bowl of white wine, 1 bowl of white vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 100g of dried pepper, 50g of pepper, 1 tablespoon of chicken essence, 2 tablespoons of sesame oil and a proper amount of salt.

manufacturing process

1. Add salt to the shrimp basin to make it spit out sediment, take it out, soak it in vinegar or wine for sterilization, and then drain it for later use.

2. Start the oil pan and burn the oil to 50% heat. Stir-fry chili, stir-fry onion, garlic cloves and ginger slices, stir-fry crayfish, salt, soy sauce and sugar in a pan for a while, and add a little water to fry until the soup is thick. Bring the soup to a boil over high fire. When the crayfish is cooked, simmer it with low heat, add chicken essence and turn off the heat. Take out the crayfish for later use.

3, another wok, add sesame oil to heat, put crayfish in the pot and slip out the fragrance to serve.