Name: Fresh Crayfish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g crayfish; 500ml beer; 80g parsley; 5g pepper; 5g star anise; 3g Bay leaf; 5g Dried chili; 15g Pixian Doubanjiang; 20g garlic; 30g ginger; 20g Cinnamon

Fresh Crayfish

by Strawberry tea

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Crayfish must be spicy to taste, but because children also want to eat it, they dare not make too spicy. Adults and children who do this can eat it.

Fresh Crayfish

1. The crayfish cut its head diagonally with scissors, and clean the cheeks inside

2. Take out the shrimp thread from the crayfish tail

3. Under the running tap, take a toothbrush to clean the crayfish

4. Clean up all the crayfish and set aside

5. Chop garlic and slice ginger, cut celery into sections, prepare the pepper aniseed

6. Add twice as much oil to the pot as usual for cooking, and pour the crayfish into the pot

7. Stir fry until all the crayfish turn red and serve

8. Add bottom oil to the pot and sauté the ginger garlic rice

9. Pour the pepper aniseed into the pot and stir fry

10. Add two spoons of Pixian bean paste and stir fry to get the red oil

11. Pour the crayfish into the pot and stir fry evenly

12. Pour a bottle of beer

13. The amount of beer is level with the crayfish, cover and cook for 10 to 15 minutes

14. After the sauce in the pot is dried, add parsley and stir fry until it is raw.

Tips:
Do not remove the yellow inside crayfish when heading, just gently clean the gills inside, and brush each crayfish clean with a toothbrush under the running tap.