1. Wash the fresh crayfish until the water is not turbid, soak it with cooking wine and clear water for a while.
2. Prepare the minced garlic. I used a full bowl of this and soaked it in clean water. If the garlic is not soaked in clean water, it will be easy to paste and have a bitter taste.
3. Boil the crayfish in the water.
4. Crayfish, drain the water and set aside.
5. Cut green onions into sections.
6. Cut the celery and green pepper with an oblique knife.
7. Heat the pan to get oil. Put in star anise. Pepper. Stir fragrant leaves and perilla. Add scallions and sauté until fragrant.
8. Use more than half of the soaked garlic. Slowly sauté until fragrant.
9. Put the crayfish ingredients. After frying the aroma, add the crayfish and stir fry evenly.
10. Add a can of beer, the remaining garlic, green pepper and celery and stir-fry evenly. After boiling, turn to medium heat and simmer for 20 minutes.
11. Collect the juice over the fire. Pour some light soy sauce along the side of the pot
12. Cover the pot and simmer for ten minutes, adding more flavor.
13. It is very delicious when it is put on a fish plate.
Tips:Crayfish seasoning on the market. Generally speaking. , 1/4 package of 1 kg of crayfish is suitable.
