Spicy Crayfish
1.
After buying the crayfish, put it in clean water and soak for about 24 hours (I left it for a day), peel off the head of the crayfish (cut off the crayfish stomach sac), remove the shrimp thread, wash and set aside
2.
Cut green onion, celery, garlic, ginger, finely chopped tempeh, and dry chili, rinse with water and set aside
3.
Prepare the garnish: slice lettuce, slice green pepper, and cut thin slices of Chiba tofu with a knife.
4.
Heat the pan with grain and oil, pour in more rapeseed oil than usual, add Pixian bean paste and stir-fry the red oil when the oil is hot, then add the chopped tempeh, ginger, garlic and spices and stir fry
5.
Add the spring onions and continue to fry until you can smell the onions
6.
Add dried chili and Chinese pepper on low heat and continue to fry until the flavor comes out
7.
Pour in the crayfish and stir-fry over high heat, add appropriate amount of light soy sauce and cooking wine, and stir-fry until the crayfish turns red (about 10min)
8.
Pour the beer, the amount of beer needs to be under the crayfish, cook for 13min
9.
Add side dishes: add shrimp dumplings and Chiba tofu and cook for 2 minutes, add green pepper and cook for 1 minute, add lettuce and cook until lettuce becomes soft, add appropriate amount of sugar and salt
10.
Take out the side dishes, shrimp dumplings, Chiba tofu, green peppers, and lettuce and put them on the bottom of the plate
11.
Add the celery segments, stir-fry evenly, and then add the celery pages.
Tips:
1. After buying the crayfish, it is best to soak it in water
2. Be sure to remove the thread and cut the stomach pouch
3. Different peppers have different spiciness, which can be adjusted according to their own conditions
4. Beer must not have crayfish
5. During the cooking process, it is best to turn the pot at intervals, on the one hand to prevent the pot from sticking, and on the other to allow the crayfish to absorb the soup
