Summer is the season to eat small lobster. Most of the crayfish cooking method is quick, spicy. The taste is very strong.
sliced red pepper
After adding water, you should try the taste before stewing in order to make sure the taste is strong enough.
Be careful when you clean crayfish.
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Cut and prepare the ingredient. Make sure the crayfish is clean and brushed.
Add oil, after the oil hot, put in all the side dishes except ginger and coriander for stir fry. Cook until fragrant, add salt. Add potatoes and cook for 30 second, then put on the plate.
Add oil, stir fry ginger and crayfish together in the pot. When the crayfish’shell turns red, add salt and continue to stir fry. Then pour in cooking wine. Cover with lids and stew for a while until the taste gets into the crayfish.
When the wine in step 3 is almost absorbed, turn to high heat. Pour in the side dish of step 2, mix well with coriander. Add appropriate amount of water and chicken powder, stir well. Turn to low heat and stew for a while. Then turn off the heat and ready to serve.
Before serving, sprinkle some coriander and cooked white sesame seeds and serve.