Braised crayfish

I bought more than two kilograms of lobsters at the market. I didn’t want the dead ones. When I bought them, I picked them all alive. I washed them with clean water twice, then added vinegar and salt to feed them. I fed them for two hours, and the working conditions outside were not that good. The pictures may not be that beautiful. I hope everyone understands!

The lobster must be processed cleanly, with the head and tail removed. I will not introduce the processing steps one by one. I will leave two large clips.

Clean lobster!

After the lobster is processed, prepare the ingredients, the ingredients I used.

Those are the ingredients.

One spoonful of dark soy sauce, three spoons of light soy sauce, two spoons of bean paste, two spoons of mature vinegar, a few grains of rock sugar, mix well and set aside.

Onions, one green pepper, the spiciness depends on your own taste. Green peppers absorb the flavor quickly and will not affect the taste of lobster. They are also not so dry and spicy, so it is better for those who don’t like super spicy food!

Heat the oil in the pan. I put the ginger in and sautéed it for a short while, then put the rest together. Pay attention to medium-low heat!

When fragrant, add the prepared sauce.

Sauté the sauce until fragrant and add the lobster. Stir the sauce until fragrant and cook the lobster over medium heat

Stir-fry the lobster until it turns red, and I put two bottles of beer in it.

Get ready to cover the pot and let it simmer for twenty minutes. I didn't add salt in the middle. The saltiness depends on your taste, because the sauce is quite salty!

When the juice is almost gone, add onions and simmer for a while

Add the green pepper three minutes before starting the pot. It will be out of the pot later and the aroma will be overwhelming.

Okay, now that it’s out of the pot, I won’t take pictures of how to put it on the plate. Let’s get some cold beer ready!

Overview

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Ingredients

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