Ingredients

Crayfish 1 plate

seasoning

salt

1 spoon

ginger

3 tablets

garlic

1 head

eight angles

1 piece

Sichuan pepper

1 small handle

cinnamon

1 block

dry red pepper

1 small handle

dark soy sauce

1 spoon

beer

1 can

myrcia

1 tablet

lilac

1 small handle

Nutmeg

1 piece

Fennel seed

1 small handle

seasoned soy sauce for seafood

1 spoon

white sugar

1 spoon

thirteen?incense

1 spoon

spring onion

2 trees

vegetable oil

of appropriate amount

The practice of beer crayfish

Cleaning:

1. Prepare the ingredients used; Hold the connecting part between the head and the body of crayfish by hand, and brush the surface, especially the abdomen, with a disposable toothbrush.

2. Cut off a third of the head with scissors, and pick out the sandbags with scissors tips.

3. Hold the middle part of the tail by hand, twist and pull, and the intestines will be pulled out; Turn it over and cut the black line from the abdomen with scissors.

Stir-fried:

4. Put the ginger and garlic aniseed except the dried pepper into the oil pan and fry it; Add dried peppers and fry until fragrant. (Chili peppers will burn if they are put early? )

5. Add the washed crayfish and stir fry over high fire; Put in soy sauce in turn.

6. Add steamed fish black bean oil and thirteen fragrant powders.

7. Stir fry and color, and pour in a can of beer; Bring the fire to a boil, turn to low heat and slowly collect the juice. Add a little salt and sugar to taste.

8. The juice is sticky and sprinkled with chopped green onion.

knack for cooking

1, steamed fish and soy sauce contains compound flavor elements, so refreshing is indispensable;

2. If you don't like beer, you can put water, but put some white wine to add flavor when frying;

3, like spicy, remember to increase the amount of pepper and dried pepper, and then put some Pixian bean paste is more perfect.