Common crayfish practices are not only thirteen spices and cucumbers, but also spicy, as follows:

Preparation materials: crayfish 1 kg, crayfish seasoning 1 bag, 200ml of beer, scallion 1 root, 20g of ginger slices, 20g of garlic slices, 0/0ml of oil/kloc-0, 5g of pepper, 3g of soy sauce and 3g of salt.

First, wash the crayfish and remove the shrimp line.

Second, cut the onion, slice the ginger and slice the garlic.

3. Boil on high fire, pour in crayfish, cook for 8 minutes on medium fire, and remove the crayfish when it turns red.

4. Heat oil from the pan, pour in 15ml oil, 5g pepper, 3 millet peppers, 3g ginger, 5g onion and garlic slices, and stir well.

5. Add the spicy crayfish and stir fry evenly. Pour the crayfish and stir fry evenly.

6. 3ml of soy sauce, 200ml of beer and 8g of salt, stir-fry and taste.

Seven, finally put the plate out of the pot.