How to make beer crayfish (home-style drunk beer version)

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  1.Purchase fresh crayfish, cut off the head, change the water and wash it three times until the water is no longer turbid ( You can decide whether to remove the head or not, but it is not recommended to eat the head of the crayfish.When cleaning, use a brush to scrub the abdomen of the crayfish, mainly to remove dirt such as sand and crayfish excrement.)

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  2. Soak the washed crayfish in white wine.The function of white wine is to cleanse the fishy smell of crayfish and improve the tenderness of the crayfish meat.This is also the key point of this beer-drunk crayfish.All crayfish must be soaked for ten seconds, which means less than thirty seconds.Of course, if you don’t like drunk beer version, you can skip this step or just pass the crayfish through white wine to remove the smell

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  3.The crayfish is ready.Next comes the auxiliary ingredients.Clean the ginger, ginger and garlic, and cut them into minced ginger and garlic.(Those who like to eat ginger and garlic can mince less and cut some slices for easier consumption.) Put the ginger and garlic together, as for the green onions, this is the last step, and then prepare our other key accessory, beer, two cans of canned beer or one and a half bottles of bottled beer (the more beer in the drunk version, the better.But not too much, as it will affect the time of simmering the shrimps.Instead, fill the pot with beer soup base after boiling it.As I mentioned, it is the optimal amount.One can of canned beer is 500 ml)

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  4.The fourth step, after everything is ready, we can open the pot and cook the shrimp, light the fire and heat it up When the pot starts to smoke slightly, add cooking oil.The amount of cooking oil should not be too much.Take two spoons with a small spoon or pour it directly into the pot.It should not exceed about 0.5 cm to 0.8 cm of the spatula.Just control it yourself.Home cooking The amount of stir-fry is almost done.After the oil is hot, add the auxiliary ingredients minced ginger and garlic and stir-fry until fragrant.Add minced Sichuan peppercorns and crayfish base and stir-fry until fragrant.Then add our crayfish

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  5. Add the crayfish and stir-fry for a while until the crayfish gradually appears.After it turns red, we can add our beer.Pour in all 700 ml of beer, and then simmer.When simmering, turn the crayfish in the pot every one or two minutes.When the crayfish all turns red, we can let it simmer.Boil for ten minutes.After ten minutes, the crayfish can be served.The crayfish will be full of fragrance after being cooked.For the sake of appearance, you can sprinkle with chopped green onion (I just eat it here without sprinkling with chopped green onion)