The home version of the crayfish

This year, crayfish are cheap, and crayfish can be free at home. Every Hunan person is indispensable in summer, food, nanny-level tutorials

Ingredients

Crayfish Appropriateamount

Ginger Gingerslices

Garlic Cutmediumsize

Lightsoysauce

Darksoysauce

Staranise Don't

Cinnamon Don't

Oystersauce

Boilingwater Thekeytodeliciousness,Ipersonallydonotrecommendusingbeerandcoldwater

Perilla

Chopchilipepper Thekeytodeliciousness,adjustitaccordingtothetastespiciness

Milletspicy Adjustyourselfaccordingtotaste

Shrimp head to shrimp line, open back
Heat the oil, add star anise, cinnamon, ginger slices, garlic, stir-fry until fragrant, add the shrimp tail

and shrimp tail and stir-fry until red, put a little cooking wine (you can not add it), then fry for 15-30s, add millet spicy, stir-fry with salt and chili peppers, stir-fry

evenly, after 15-30s, add light soy sauce and dark soy sauce

Continue to stir-fry for 15-30s, pour boiling water,
cover the lid with the shrimp before the water
level line, boil for 45-60s on high heat, turn to medium-low heat

and when half of the water is left, add the oil consumption. After stir-frying evenly, continue to cover the lid over medium-low heat
When the soup is almost dry, add the shiso. Turn off the heat and remove from heat