Tools/materials: 5 kg crayfish, lettuce 1, onion 1, garlic 1, beer 1, pepper 1, 5 dried peppers, 20g bean paste, hot pot 100g and onion 65400.
1. After the crayfish is bought, put it in a basin to drain the water. Brush the whole body of crayfish with an old toothbrush, especially the abdomen twice, and change the water in the basin several times until the water is no longer turbid.
2. After the lobster is brushed, cut it one by one with scissors at one third of the crayfish head, with an oblique angle of about 45 degrees. Remove the internal organs of the lobster, that is, the black thing, then grab the tail in the middle of the crayfish, take out the shrimp line round and round, and finally remove the lung villi of the crayfish and directly remove the claws from the abdomen by hand.
3. After the crayfish is treated, we will rinse it several times, thoroughly wash it and drain it for later use.
4. Peel the lettuce, cut it into finger-thick strips, and cut the onion into pieces and put it on the plate; Cut the onion, cut the ginger into small particles, chop the garlic into minced garlic, and cut the dried Chili into pieces and put them on the plate for later use.
5. Heat the oil in the pot, put a little more oil. When the fire is 70% hot, pour the crayfish into the pot, stir fry the crayfish until the tail of the shrimp bends, and take it out for use.
6. Leave the bottom oil in the pot and heat it to 60%. Pour chopped green onion, Jiang Mo, half minced garlic and chopped green onion into the pot and stir-fry until fragrant. Then put the dried Chili, a handful of Zanthoxylum bungeanum, 20g of bean paste and100g of hot pot bottom material into the pot and stir-fry until fragrant.
7. Pour in the fried crayfish and stir well, then pour in a bottle of beer and a proper amount of water to start seasoning. Add 5g of soy sauce, 10g, 3g of salt, 5g of sugar and 3g of pepper in turn, stir-fry, and simmer for about10min after the fire is boiled.
8. After 10 minutes, pour in lettuce and onion and cook for another 2 minutes.
9. After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times to collect the juice, put it on a plate, and sprinkle some shallots to serve.
10, a spicy and delicious shrimp is ready.