Hunan Spicy Crayfish
1.
crayfish
2.
First, pull out the middle piece of crayfish tail fin to take out the shrimp intestines
3.
Wash again and again until the water is clear and not turbid, then add water to submerge the lobster, add salt and rest for 15 minutes, then wash and remove.
4.
Prepare all seasonings (scallions, white onion and green onion leaves are cut separately)
5.
Pour a spoon of oil into the hot pan, pour the warm oil into the pepper (this is the spoon in the picture)
6.
Scoop it up after it's fragrant
7.
Then add sesame oil bean paste and Pixian bean paste and stir fry to make red oil
8.
Add ginger garlic, spring onion, star anise and dried chili and stir fry for a fragrant
9.
Pour in the lobster and continue to fry until the shrimp body changes color. Pour in beer
10.
2 bottles of beer just enough to submerge the lobster
11.
Cover the high heat and bring to a boil, then turn to medium and low heat and cook thoroughly
12.
Then turn on and add the chopped green onion and turn off the heat
Tips:
1. You can add boiling water directly without beer, but add cooking wine to get rid of fishy
2. Both Pixian bean paste and sesame oil bean paste are salty, so it is enough to taste without other sauces.
3. If you like heavy spicy, increase the amount of pepper and dried chili
