Spare ingredients: 3 pounds of crayfish, 1 bottle of beer, 1 scallion, 5 cloves of garlic, 5 slices of ginger, 1 tablespoon of pepper, 2 star anise, 4 slices of allspice, 2 tablespoons of doubanjiang (bean paste), 1 tablespoon of oyster oil, 1 tablespoon of light soy sauce and 1 tablespoon of wine;
Preparation:
Step 1: First, prepare the crayfish, and then wash their shells clean with a brush. Kitchen scissors reduce the crayfish head in half, the legs also need to be cut off, and finally pull the tail with your hands and pull a shrimp line from the outside;
Step 2: Prepare ginger slices, scallion segments, red chili peppers and garlic and ginger. Add a moderate amount of cooking oil to the wok a little more than the usual stir-fry, put the cleanly handled crayfish into the wok and start stir-frying;
Step 3: The crayfish will become redder and redder. When you see it getting red and shiny, you can fish out the crayfish from the wok, control the oil and leave the bottom oil on all the supporting ingredients in the wok;
Step 4: Start to stir-fry slowly over low heat. When fully cooked and fragrant, pour a large pot into the wok and turn it to coat evenly, then add the beer and pour in a bowl of water at the same time;
Step 5: Add 13 more spices, chili powder, bean paste, cooking wine, soy sauce, and salt to start the simmering process. After about 40 minutes, the pot is ready to be eaten after it is fully flavored.
Summary: Crawfish contains more nutrients, especially protein. Properly eat to the family's children to provide supplemental body help, where the meat is relatively soft, it is easy to be digested and absorbed by the body. Crayfish has a richer flavor, such as garlic aroma, spicy, braised, etc., everyone can choose different methods according to their own preferences. Beer is common to help remove the bloody extraction effect, so I often use 3 pounds of crayfish with 1 bottle of beer stew, fresh sweet and spicy flavor.