How to make stir-fried crayfish?

Tear off the head of the crayfish and cut the back shell with scissors (you can not cut it if it is too troublesome). Wash it clean with a toothbrush under the faucet, and set it aside to drain.

Peel and mince the garlic, rinse and cut the dried chili pepper (otherwise it will not be spicy and tasteless), and chop the green onion

Heat the pot and pour in the oil (a little more, otherwise all the oil will be gone in one stir-fry), wait until the oil temperature is 60% or 70% hot (after oil streaks appear, throw in the scallion whites, and small bubbles will appear on both ends of the scallions). Pour in half of the minced garlic, half of the onion, half of the chopped green onion, all the dried chili peppers, all the peppercorns, stir-fry until fragrant

It is recommended not to heat the oil too high, otherwise the chili peppers will taste too much if you remove them. Choked. I think the oil temperature judged by my method is just right. Stir it over medium heat for two or three minutes, it’s already fragrant!

Pour in the crayfish and stir-fry for a minute or two until the shrimp shells turn red

Pour in the whole bottle of beer (no one in my family drinks, so I just pour it all in, the amount of wine Just submerge the crayfish. You can also use cooking wine, but I think cooking wine is more expensive than beer. Just buy the cheapest beer.)

Add salt, about twice the amount you usually use for cooking. (The reason why you put so much is because most of the flavor is actually on the shrimp shell, so you need to increase the amount to get into the meat.) If you are not sure, just use a little more than usual. If the taste is weak, you can make up for it later.

A little sugar (the actual amount shaken into the pot is half of the amount in the picture) is for freshness, so you don’t need a lot. My family doesn't buy MSG, so we basically rely on sugar.

After boiling, cover the pot and continue to cook over medium-high heat until the beer in the pot is 7 or 8 minutes dry. Uncover the pot and taste the soup. If it feels too weak, add some salt.

Add the remaining half of the minced garlic, onion and chopped green onion, and continue to stir-fry for two or three minutes

Change the heat to low and put it on a plate (I usually use chopsticks when cooking, so when putting it on the plate I just took out the crayfish and threw away the accessories. If you like to eat minced garlic, you can also serve it on the plate together)

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