The method for making frozen crayfish tails is as follows:
1. Preparation of materials: Thaw the frozen crayfish tail, rinse it with clean water, and drain the water for later use. Prepare minced garlic, sliced ginger, and sliced dried chili for later use.
2. Cooking process: Heat the wok and cool the oil. Add ginger slices, minced garlic, and dried chili peppers and stir fry until fragrant. Afterwards, add the crayfish tail and stir fry evenly. Add cooking wine and stir fry until the alcohol evaporates. Add light soy sauce, dark soy sauce, and white sugar and stir fry evenly to evenly color the crayfish tail. Then add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 10 minutes to allow the crayfish tail to fully absorb the soup. When the soup thickens, add an appropriate amount of salt and chicken essence for seasoning, stir fry evenly.
3. Remove from the pot and serve on a plate: Finally, sprinkle with chopped green onions and enjoy.
During the cooking process, the amount of seasoning can be adjusted according to personal taste, and some side dishes such as potatoes and bean skins can be added to enrich the taste.