1. Put the bought crayfish in clean water for about fifteen minutes, and change the dirty water once or twice in the middle.
2. After ten minutes, help the crayfish to wash white, especially to clean the dirt on the abdomen. I used a small toothbrush to brush vigorously, then cut the shrimp whiskers and dial the shrimp line, and thoroughly washed the crayfish.
3. Washed crayfish.
4. Prepare ginger, onion, garlic, spices, and bean paste.
5. The seasoning is also ready.
6. Put the oil in the hot pan and put as much oil as possible, because the crayfish has to be over-oiled, too little oil is not easy to handle.
7. Oil the crayfish.
8. Scoop up the crayfish to drain the oil.
9. Heat oil in a pan, sauté ginger, onion, garlic, spices, and bean paste.
10. Stir-fry the crayfish, add an appropriate amount of cooking wine to remove the fishy smell.
11. Put the beer, add some water if you can't overwhelm the crayfish, and simmer for five minutes on medium heat.
12. Simmer the crayfish after five minutes.
13. Use cornstarch to thicken the fire and sprinkle peanut oil to cook.
14. Finished picture
Tips:1. Because we don’t eat spicy food, we didn’t add chili, but if we add some chili, the taste of pepper will be better!
2. Don't have too many spices, otherwise it will cover the original flavor of crayfish and garlic fragrance.
3. Be sure to sprinkle some peanut oil when you start the pot, so that the crayfish will be brighter and more beautiful.
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