30 crayfish

Erguotou 40ml

Beer 1 bottle

Signature Chili sauce 30g

Wangjiadu spicy balsamic pot Liao 40g

Appropriate amount of spice dried pepper

Sichuan pepper

Appropriate amount of pepper

chinese anise

Appropriate amount of fragrant leaves

2 shallots

Ginger amount

Garlic right amount

Proper amount of salt

The difficulty is simple.

The time is 20 minutes

It tastes medium and spicy

Hand frying

Preparation steps of wine-flavored spicy crayfish

1.

Buy crayfish, soak them in water for a few hours and scrub them clean.

2.

Warm water (about 60-70 degrees), boil for about 20 seconds, and then wash it again for use.

3.

Prepare wok materials, as shown in the figure.

4.

Stir-fry the spices with low heat, and add ginger, garlic, spicy pot bottom material and Chili sauce in turn.

5.

Add crayfish and stir fry.

6.

Erguotou, 40ml pour into the pot and stir fry.

7.

1 bottle of beer, stir-fry, put in the onion cover, boil over high fire, and simmer over low fire 10 minute.

8.

The right amount of salt, seasoning, out of the pot.

Tips

Signature Chili sauce, a newly written recipe, has a high collection. Recently, I thought of sending some Chili noodles from Jiangxi and eating them after improvement. I'll make a plan as soon as the materials are ready. It can be frozen, cooked for half a year at a time, and eaten slowly. After all, spicy and delicious is the taste of classic crayfish!