Beer Crayfish Tail

Name: Beer Crayfish Tail
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Crayfish tail; 250ml beer; Some oil; 1 tablespoon Soy sauce; 1 tablespoon Sugar; Some salt; 30g butter; 70g onion; 10g Shallots; 10g ginger; 5g parsley; 25g garlic; 2g pepper

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Recently, crayfish tails are on specials in the nearby supermarket. They are so cheap that you can buy a catty for 10 yuan. I was not very interested in crayfish, so I couldn't help but start at this price.

I have cooked crayfish in the past, and it is delicious, but it is very troublesome to make it by yourself. It is different to buy this kind of frozen shrimp tail. It is very trouble-free, and it is ready in more than ten minutes.

Crayfish and beer are a perfect match. This time I used Feldberg beer, which is rich in wheat and fragrant in the mouth, to make it. I found it really tastes great! The taste is rich, and its unique fragrance makes the taste of the dishes complete and unique.

After cooking, open a can of cold beer, drink beer, crayfish and beer, it’s so cool~~

Beer Crayfish Tail

1. Wash the crayfish tails and drain the water.

2. Shred the onion and the ginger.

3. Cut the shallots into sections and the coriander into sections.

4. Flatten garlic, peeled and diced.

5. Use kitchen paper to absorb the water from the crayfish tail.

6. Put oil in the wok, add shrimp tails when the oil is hot, and stir fry for about 3 minutes.

7. Shovel the tail of the shrimp to one side with a spatula and leave a place for butter.

8. After the butter has melted, add onion, half of shallots, ginger, garlic, and Chinese pepper, and sauté until fragrant.

9. Add light soy sauce, soy sauce, sugar, beer, and salt, and stir well.

10. Cover, medium and small heat, 5 minutes.

11. Put the remaining shallots and parsley.

12. Stir-fry and serve. Feldberg beer, add it to cooking, it's delicious all over the house.

Tips:
1. The crayfish can also be washed clean and the shrimp sacs are removed in the same way. The final braising time will be longer.
2. The prickly ash is more fragrant first, but I forgot for a while and put it later.
3. This quick-frozen lobster tail is basically cooked, so the simmering time