Beer Spicy Crayfish

Overview

It’s that time of year again when the rice dumpling leaves are fragrant, and tomorrow is the Dragon Boat Festival! I wish you and your family good health! ~~When the family is together eating rice dumplings, how about a spicy, fresh and appetizing beer-flavored crayfish, and a few glasses of beer? ~~It’s already in my mouth, crayfish, let’s go! ~~~

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• beer
• crayfish
• dried chili pepper
• light soy sauce
• old soy sauce
• pepper
• pixian doubanjiang
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Clean the crayfish first with a brush

   

2. 2 The dirtiest parts of the crayfish are the head and intestines. Use scissors to cut off the head diagonally and remove the intestines. If you don’t mind, you don’t have to cut off the head

   

3. 3 Boil water, pour in crayfish and blanch them for half a minute, not too long

   

4. 4 Prepare other auxiliary ingredients for later use

   

5. 5 Cut the pepper into strips, smash the garlic, cut the onion into half sections and chop the other half into strips, and cut the ginger into strips

   

6. 6 Pour oil into the pot, heat it for 6 minutes, fry shredded ginger and Sichuan peppercorns until fragrant

   

7. 7 Take out the Sichuan peppercorns, sesame pepper and ginger, add chopped garlic and red pepper and fry until fragrant

   

8. 8 Pour in Pixian bean paste and stir-fry

   

9. 9 Heat another pot, add a little oil, add the crayfish and stir-fry for a minute, then add the fried ingredients and aniseed

   

10. 10 Pour in light soy sauce and dark soy sauce

    

11. 11 Pour a can of beer

    

12. 12 Add green onions and salt, cover the pot and cook for about 10 minutes, until the soup thickens slightly

    

13. 13 Remove the green onion segments and discard them, sprinkle in the chopped green onions, turn off the heat and take out the pot

    

14. 14 Plate it on a plate and enjoy the delicious crayfish with your family and beer