Private Crayfish

Overview

This is a hard dish that meets the needs of my wife and me. One loves to eat crayfish and the other loves to eat clams. Absolutely nothing wrong with it.

Tags

• hot dishes
• home cooking
• late night snack
• dinner with friends
• summer recipes
• dinner
• alpinia
• beer
• cao guo
• crayfish
• dark skin
• onions
• pepper
• small pepper
• star anise
• white buckle
• white sugar
• zanthoxylum bungeanum
• clam
• cumin
• fragrant leaves
• garlic
• ginger slices
• soy sauce

Ingredients

Steps

1. 1 Open the back of the crayfish and cut off the claws.

   

2. 2 Soak clams for two hours and set aside.

   

3. 3 The main thing is to prepare the aniseed ingredients well to avoid being hasty when starting to fry, and to control the heat more quickly.

   

4. 4 Heat the pan and cool the oil. Add onions, ginger and aniseed and stir-fry. Add minced garlic in the middle. Stir in white sugar and aniseed to bring out the aroma and avoid burning the pot.

   

5. 5 After frying, add the crayfish one by one, fry for five minutes in between, then add the clams.

   

6. 6 Stir-fry until the clams open and the crayfish turns red and yellow. You can add garlic powder again. After frying for three minutes, add the beer. Simmer for 25 minutes.

   

7. 7 Finally, add the seasoning. If you have white pepper at home, you can add it. More fragrance. It’s ready to be served.