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Auxiliary materials: spicy millet, Erjingtiao, pickled ginger, pickled pepper, 3 to 5 garlic, 3 coriander, 3 shallots, 1 green onion roots, 2 roots of celery

Seasoning ingredients: 1.5 cans of beer, light soy sauce, sugar, salt, two spoons of Pixian bean paste, appropriate amount of Sichuan peppercorns, rock sugar

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Specific methods

Step one: Buy crayfish in the market and ask the boss to help clean them. Their method is to kill them first and then spray them repeatedly with a high-pressure water gun. , after returning home, you only need to pull out the shrimp threads, then soak them in clean water for half an hour, and then wash them again and they will be very clean.

Tips: The amount I bought this time is for 4 people, a little over 4 pounds. If you don’t have a lot of people, you can take it home, brush it with a toothbrush, and handle it yourself.

Step 2: Prepare the ingredients, cut the pickled ginger and chili into small pieces, cut the garlic into small pieces, cut the millet chili and Erjingtiao into rings, cut the green onions into small pieces, cut the coriander and spring onions into small pieces, and have everything ready for later use.

Tips: You have to work hard to eat crayfish seasoning. I prepared three bowls and you have to be willing to put them away. This is the first trick. Of course, 4 pounds of crayfish must be large enough to be tasty.

Step 3: Heat the oil in the pan, first add the garlic particles, stir-fry over low heat until fragrant. Among all the ingredients, leave out the shallots and coriander, add half the amount of the two wattle branches and green onions, and pour in the rest. Add a few more grains of rock sugar and continue stir-frying.

Step 4: Add two spoons of Pixian bean paste and stir-fry until oil comes out.

Step 5: Pour in the crayfish and stir-fry over high heat until it turns red.

Step 6: Pour in the beer, almost covering the crayfish. I have a large amount, so I added a whole can and a half can. If you have a small amount, just add one can. Can.

Tips: To remove the fishy smell, you must add beer to better suppress the fishy smell. This is the second tip.

Step 7: Bring to a boil over high heat, then turn to low heat and simmer until less than half of the water is left. Add light soy sauce, taste to see if salt is needed, and stir evenly. Add the remaining two wattle sticks, scallions, coriander, and shallots, and stir evenly again.

Tips: Add the peppers and scallions in two batches, so that you can see the fresh green color when it comes out of the pot, and the dishes will look better; add some later to enhance the freshness and give them their fresh fragrance.

Step 8: The soup must not be boiled dry. Turn off the heat and take out the pot after turning it evenly in the previous step. Try it quickly, it is delicious. I made a salad dish and a vegetarian soup dish, which the whole family loved to eat together.