You can make crayfish without beer. When cooking crayfish, beer is mainly used to deodorize, sterilize and improve taste. If you don't use beer, you can use white wine and yellow wine instead, and these wines can also play the same role.

Crayfish is a freshwater shrimp with a strong smell. When cooking crayfish, adding beer can make it taste better. The dosage of beer is not clearly defined. Generally, a catty of crayfish uses about a can of beer, which is about 330ml.

When pouring beer, it is best to take the beer as the standard. If you put too little, you can't get rid of the fishy smell of crayfish. Too much alcohol will make the taste of crayfish too strong and affect the taste. If you use white wine, you can add about 300ml of white wine to a catty of crayfish.

The practice of crayfish:

Turn the bought crayfish around and thread them, brush them with a toothbrush, prepare anise, cinnamon, pepper, onion, ginger, garlic and pepper for later use, prepare an appropriate amount of beer according to the number of crayfish, prepare a can of beer for one catty of crayfish, prepare two cans for two jins, and so on.

Pour oil into the pan. When the oil is hot, add star anise, cinnamon bark, pepper, garlic and ginger, stir-fry until fragrant, add crayfish, stir-fry for about 10 minute, pour beer, stir-fry for another 5 minutes, pour water, add appropriate amount of salt and pepper, and cook over high fire for half an hour.