Crayfish 1 kg

3/4 can of beer

Proper amount of onion

4 slices of ginger

Garlic 4 cloves

3-4 star anise

A handful of pepper

3-4 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 clear water. After spitting out the 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 are separated. Shrimp sauce is really delicious ~ I have to take off the shrimp line ~ I'm afraid the shrimp will get caught in my hand, so I have to get it back ~

Heat a wok, add oil, add onion, ginger, garlic, star anise, pepper, fragrant leaves and millet pepper, add a tablespoon of Pixian bean paste, stir-fry red oil, and add 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. You can cook beer without shrimp. In the meantime, the cover is not covered. Half-cooked beer, add a spoonful of sugar to refresh yourself. Any sugar will do. I casually use brown sugar, stir-fry for a while, and collect the juice. By the way, try the salinity, which is a little more salty than cooking ~ not enough salt ~

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

skill

It's a little neat ~ it's best to go to the shrimp line ~ It is said that after going to the shrimp line, the meat becomes firewood, and most of the shrimps are 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 a little thin ~ but not too salty ~