Crayfish 2 Jin

4-5 slices of ginger

10- 15 dried pepper

Onion 1 root

Garlic 10 petals

Beer 1 bottle

2 octagons

1 tbsp bean paste

Proper amount of soy sauce

Proper amount of salt

Proper amount of oil

4-5 slices of fragrant leaves

Cinnamon 1 bar

How to make spicy crayfish?

Crayfish bought home should be kept in clear water for several hours.

After raising crayfish for several hours, cut off the shrimp head with scissors, and then remove the shrimp line. The shrimp line is in the middle of the shrimp tail and can be pulled out by hand. Finally, cut a knife on the shrimp back with scissors, or you don't have to cut it. I forgot to shoot the video at this step, and I have my own brain to make up for it.

Put the processed crayfish under running water, clean it with a toothbrush, and drain the excess water.

Prepare auxiliary materials, such as onion ginger, onion, dried pepper, star anise, cinnamon, fragrant leaves and bean paste.

Take a pot, heat it, and pour in the right amount of oil.

When the oil is 80% hot, add the washed crayfish and fry for 7-8 minutes. Put the fried crayfish aside for use.

Heat another pot, add appropriate amount of oil and heat it to 80% heat.

Add all the auxiliary materials, stir-fry, and note that the bean paste will burn if you use a small fire here.

Stir-fry the auxiliary materials, pour in the fried crayfish, stir well, add proper amount of salt, soy sauce and a bottle of beer. Beer had better drown shrimp. I have less beer here, then boil it and slowly collect the juice on low heat. Don't collect it too dry, the juice should be dipped in crayfish.

When the juice is almost harvested, you can add some sugar to taste it. Because I don't like sugar in cooking, I won't put it in, and then I can enjoy it slowly.