How to make Sichuan style crayfish

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  1.Prepare the ingredients.

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  2. Hold the shrimp in your left hand, turn the crayfish belly upward, and rinse directly under clean water Brush clean.

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  3. Hold the crayfish face up and find the piece in the middle of the tail.Pull out the shrimp thread (intestine) from the tail.

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  4.Cut off the shrimp whiskers, clean them, and drain the shrimps.

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  5. Wash and cut the side dishes and set aside.

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  6. Put the pot on the fire and sauté the ginger, onion and garlic until fragrant, then add the green and red pepper and sauté together fragrant.

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  7.Add the prepared bean paste and stir-fry evenly.

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  8.Put in the freshly cleaned crayfish and cook for 20 minutes (measure Determined by size).

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  9. Stir-fry and add beer (just enough water to submerge the lobster), soy sauce and cooking wine Bring to a boil over high heat.

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  10.Finally add some sugar and stir-fry evenly, letting the crayfish soak in the soup.Go on for a while.

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  11.Mount them into the disk.

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  12. Crayfish, the color of the dish is red and bright, the shrimp meat is tender and tasty, and the taste is spicy and fresh It's thick and makes people want to eat it.Another big advantage of eating it at home is that with such a large amount, you don't need to be so particular.You don't need to wear disposable gloves.Just start it.Where's the wine?