Materials?

Half a catty of crayfish (about 70 shrimp tails, two people)

Four millet peppers

A little onion

3 slices of ginger

Garlic half head

A little Chili oil

A little pepper

Consume two spoonfuls of oil

A spoonful of white vinegar

A spoonful and a half of Pixian bean paste.

Steamed a spoonful of fish and soy sauce

250 ml of beer

A little pepper

Two sunny-side up eggs.

Side dishes: hot and sour potatoes fried with shredded carrots.

A little coriander (or broccoli)

Rock sugar 2 yuan

A small bowl of starch water

two bowls of rice

How to cook spicy crayfish with rice?

Wash crayfish kernels with clear water for later use.

Juice mixing: oil: two spoonfuls of white vinegar, one spoonful of steamed fish soy sauce and one spoonful of thirteen spices of Wang Shouyi.

Cut the millet pepper into sections, mince the onion, mash the garlic and slice the ginger for later use.

Add a little more oil than cooking, a little pepper oil, onion, ginger, garlic and millet pepper to stir-fry until fragrant.

Add bean paste, fruit juice, two pieces of rock sugar and 250 ml of beer to the pot and bring to a boil.

Cook crayfish in a pot, add starch water, collect juice to a proper thickness, and then take it out of the pot.

Just swinging the plate.