Tools/materials: 5 kg of crayfish, lettuce 1 root, onion 1 head, garlic 1 head, beer 1 filling, pepper 1 bar, 5 dried peppers, 20g of bean paste, and hot pot bottom material/kloc.

1 Put the crayfish into the basin and drain it. Brush the whole body of the crayfish with an old toothbrush, especially the abdomen twice, and change the water in the basin several times until the water is no longer turbid.

2. After the lobster is brushed, use scissors one by one at one third of the head of the crayfish, and cut it off at an oblique angle of about 45 degrees. Remove the internal organs of the lobster, that is, black things, then hold the tail in the middle of the crayfish, take out the shrimp line in a circle, and finally remove the lung villi of the crayfish, and directly remove the paws on the abdomen with your hands.

3. After the crayfish is treated, we will rinse it several times, thoroughly wash the lobster and drain the water for later use.

4. Peel the lettuce, cut it into strips the thickness of your fingers, and cut the onion into pieces and put it on the plate; Cut the scallion into sections, cut the ginger into small particles, chop the garlic into minced garlic, and cut the dried Chili into sections and put them on a plate for later use.

5. Heat the oil in the pot, put a little more oil, pour the crayfish into the pot when the fire is 70% hot, stir-fry the crayfish with high fire until the tail of the shrimp bends, and then remove it for use.

6. Leave the bottom oil in the pot and burn it to 60% heat. Pour the chopped onion, ginger, half minced garlic and green onion into the pot and stir-fry until fragrant. Then, add the dried pepper, a handful of pepper and 20 grams of bean paste, and the hot pot bottom material 100 grams into the pot and stir-fry until fragrant.

7. Pour the fried crayfish in and stir fry evenly, then pour in a bottle of beer and a proper amount of water, and start seasoning. Add 5g of soy sauce, 3g of soy sauce10g, 3g of salt, 5g of sugar and 3g of pepper in turn and stir fry. After the fire boils, open the lid and simmer for about 10 minutes.

8. After ten minutes, pour in lettuce and onion and cook for another 2 minutes.

9. After about 2 minutes, pour in the remaining minced garlic, stir fry for a few times to collect the juice, put it on a plate, and sprinkle some shallots to eat.

10, a spicy and delicious shrimp is ready.