How to make beer crayfish

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  1.Just now We all know that fresh crayfish bought from the vegetable market are quite dirty, so soak them in water, salt and vinegar for an hour

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  2.You can prepare the required condiments in this hour

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  3.Garlic Cut the ginger into slices, about 0.2cm thick; cut the green onions diagonally into sections, about 2cm (separate the white and green ones).Prepare all the ingredients that need to be cut

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  4.Use a toothbrush to clean all the body parts of the crayfish (as long as it is the abdomen)

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  5. Remove the shrimp thread: pinch the crayfish tail with your hands and twist it to the left and right (the strength should be appropriate, and you can't twist it in the middle, haha, anyway, the more you twist, the more skilled you will be) , and then pull it out, and the shrimp thread will come out.

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  6.Put the clean crayfish into the pot with cold water, boil until it boils, remove and strain Rinse with foam and dry the moisture (equivalent to high-temperature cleaning).

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  7. Pour in an appropriate amount of oil, pour in the crayfish and let it pass through the oil (the crayfish will completely change color and stop) fish out.Add the white onion segments, bay leaves, garlic and ginger slices, Sichuan peppercorns, and dried chili peppers to the pan and saute until fragrant

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  8.Put the crayfish into the pot again, pour in soy sauce, sesame oil, rice wine, salt, MSG, stir-fry evenly; pour in beer, simmer over high heat for 15 minutes, stir-fry once or twice during this period to prevent boiling.

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  9. There is still a little fresh juice left in the pot, add green onion segments (to add flavor and color) You can start the pot.

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  10.Finally, let’s do some presentation.Of course, it tastes good but also looks good