Actually, it's not twice as cheap to buy crayfish and cook them yourself, which is especially cost-effective. I'm going to braise these crayfish with beer, which is my usual practice. It tastes spicy and delicious, fresh and attractive. As an excellent gourmet, eating and sharing are my greatest pleasure, so I recorded my cooking process with my camera and shared it with you, so that friends who can't cook crayfish can follow my method and make delicious crayfish at home. Friends who like crayfish, let's take a look at how to do it!

before the formal production, we need to prepare the following ingredients: 5 kg of crayfish, 2 garlic heads, 1 green onion, 5 millet peppers, 1 chunk of ginger, 1 Sydney or 2 cucumbers, 2 tablespoons of red bean paste, 2 grams of dried peppers, 1 tablespoon of pepper, 3 star anise, 1 small piece of cinnamon, 5 slices of fragrant leaves, 1 teaspoon of salt, 2 tablespoons of light soy sauce, 1.5% of salt. After all the crayfish are scrubbed clean, cut off 1/3 of the head of crayfish with scissors, take out the internal organs, then grab the feet of crayfish with your hands and gently pull them off, so that the shrimp gills will also be taken out. Finally, grab the tail in the middle, turn around, and then take out the shrimp line. Even if the crayfish is cleaned, it can be put into a basket to control the water.

Step 2: Add wide oil from the pan, heat the oil to 6%, then fry the processed crayfish in the oil pan, fry for about 1 minute, take it out, and put it in a colander to control the oil for later use!

Step 3: Leave the bottom oil in the pot, then put the prepared onion, ginger, garlic and millet pepper into the pot, stir-fry until fragrant. After stir-frying, add star anise, cinnamon, fragrant leaves, dried pepper, pepper and 2 tablespoons of red oil bean paste, stir-fry until fragrant, then pour in the fried crayfish, stir-fry quickly with high fire, and mix the crayfish and ingredients evenly to stir-fry until fragrant.

Step 4: Stir-fry crayfish evenly, add 1 teaspoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, stir-fry evenly, and then pour in a large bottle of beer, the amount of which is almost less than that of crayfish. Cover the lid and simmer for 1 minutes.

When cooking crayfish, make the temperature reach 1℃ and keep it for 1 minutes until it is cooked. If it is crayfish stored in the refrigerator, the cooking time needs to be extended, because the crayfish shell is hard, which will make the meat more difficult to cook thoroughly after refrigeration.

1. Pay attention to the correct method when eating crayfish. Most of the heavy metals and bacteria in crayfish are concentrated in the shell, head, gills and internal organs. Therefore, you can only choose the meat quality of crayfish when eating, and avoid eating its head and internal organs.

2. Due to the high content of protein in crayfish, improper storage will lead to decay and deterioration, which will bring harm to human health after eating, so it is best to eat crayfish at one time; Don't eat too much crayfish, because eating too much protein is also easy to cause indigestion; People with allergies and gout should not eat crayfish.

Step 5: Remove the lid after stewing for 1 minutes. At this time, there is not much beer left in the pot. Add the prepared Sydney or cucumber, stir-fry evenly, and serve. Finally, garnish with coriander.

This spicy, delicious and satisfying beer-roasted crayfish is finished. Friends who like to eat crayfish, please try this method to ensure that the taste will not let you down!