Crayfish1kg

3/4 listening to beer

Appropriate amount of scallion

4 slices of ginger

Garlic 4 cloves

3-4 star anise

A handful of pepper

3-4 slices of fragrant leaves

3 millet peppers

Appropriate amount of coriander

A tablespoon of Pixian bean paste

Proper amount of soy sauce

A spoonful of sugar

Practice of spicy crayfish with beer

Crayfish are bought and raised with water. After spitting clean sand, you can pour a spoonful of old vinegar and brush it clean. Cut off the shrimp head with scissors and pick out the sandbags. You don't need to cut a lot, just where the head and gills divide. Shrimp paste is really delicious ~ I have to take off the shrimp line ~ I'm afraid the shrimp will get caught in my hand, so I must grab the shrimp back ~

Heat a wok, pour oil, add onion, ginger, garlic, star anise, pepper, fragrant leaves and millet pepper, stir-fry until fragrant, add a tablespoon of Pixian bean paste, stir-fry red oil, and pour shrimp. When the shrimp changes color, release it and smoke it, and continue to stir fry for 20 seconds.

Then you can pour the beer into it and cook it together. The beer can probably be cooked without shrimp. During the period, the lid is not covered. Half of the beer is cooked and a spoonful of sugar is added to refresh it. Any sugar can be used. I use the brown sugar conveniently, stir fry for a while, and collect the juice. By the way, taste the salinity, which is a little more salty than cooking ~ not enough to add salt ~

The taste is ok ~ you can sprinkle coriander out of the pot ~ remember to leave some soup ~

Tips

It's a little neat ~ it's better to go to the shrimp line ~ it's said that the meat turned to firewood after going to the shrimp line, and most of the shrimp is not fresh ~

Shrimp must be fresh ~ the abdomen and gills are clean ~ not black ~

It must be a little salty. Last time, the light soy sauce was less, which was a little thin ~ But it can't be too salty ~